Welcome to our Feast of the Ages recipe series celebration … this recipe is the tenth in a 21-week series, which you can read more about and see the first recipe here.We offer ice cream for the 10th course:
- vanilla ice cream
- lemon-lime soda (we used Sierra Mist made with real sugar)
- lemon
- lime
- Slice lemon and lime into 1/8-inch thick slices. Cut each slice in half and then in half again, making quarters.
- Using a lemon baller or mini ice cream scoop, drop 2 scoops of vanilla ice cream into a 1-ounce shot glass.
- Pour soda slowly into shot glass until foam fills glass to the rim.
- Garnish with one quarter lime slice and one quarter lemon slice (as shown in photo).
- Prior to drinking, squeeze lemon and lime juice onto top of shot.
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
Click here to go to the 11th course, “Jack” Rabbit Gravy over Biscuits.
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis,
8th Course (in place of pasta): Mini Soft Tacos,
9th Course (caviar): Country Boy Caviar
Find other great recipe ideas at Sundae Scoop, Sunday Showcase Party, The Sundae Hop, Tatertots & Jello, My Meatless Monday, Melt in Your Mouth Monday, The Inspiration Board, Tip Me Tuesday, Titus 2sdays, Get Your Craft On, Women Living Well Wednesday, Wow Me Wednesday, A Crafty Soiree, Recipe Round-Up, Feature Yourself Friday, Friday Favorites, I’m Lovin’ It, Feasting in Fellowship Friday, Friday Potluck and Foodie Friday.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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