Lemon frost was the dessert for everyone, made with a few ingredients: lemon peel, water, sugar and starch. Once infused together these elements, you would let the mixture condense and cool down, and the dessert would be ready to taste straight away. It was a must when paying a visit to Sicilian grandmothers.
Peppe Cannistrà’s version adds a shortbread biscuit made with flour for coeliacs, oil instead of butter, and an almond sorbet.
Photo credit: Giuseppe Bornò.
At I Banchi, we serve only the best.