INGREDIENTS
DIRECTIONS
- Zest 1 lemon, set aside.
- Juice 2-4 lemons (depending on lemon size) to get 3/4 cups of juice
- In a medium-sized saucepan, add the heavy cream and sugar and bring it to a low boil.
- Once the sugar has dissolved, add Himalayan Chamomile. Reduce to a simmer and whisk. Let the mixture stay on simmer for 2-3 minutes.
- Turn off the heat and whisk in lemon juice and zest.
- Strain through a fine mesh sieve.
- Pour the strained mixture into small cups, glasses, or halved lemons. Allow to cool slightly before refrigerating until set, about four hours or overnight. Serve chilled with a generous dusting of white chocolate shavings.
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