THE APERITIF: LIMÓN DE PASCUAS
Easter Lemon Aperitif
250ml Olive Oil
- Peel 4 lemons and remove as much pith as possible. Break into segments, then slice each segment crossways into three chunks.
- Put the chunks into a bowl with 250ml of olive oil and cover with a layer of sugar about 5mm thick (about 100g). Mix, then cover and leave for 24 hours in the fridge.
- Eat with slices of country bread or baguette as an aperitivo – each person just dunks their slices of bread into the bowl, sliding on some lemon chunks and bitter-sweet juice.
THE DRINK: LIMONADA
Easter Wine with Lemon
The traditional Easter drink of Burgos is served either as an aperitivo, or with torrijas de leche at the end of a meal.
Makes 4 litres
a pinch of ground cinnamon 250g sugar
4 litres red wine
- Remove the rind and as much pith as possible from the lemons and cut into quarters.
- Put them into a big jug or bowl and add the cinnamon and sugar.
- Crush the lemons so that their juice comes out, then top with the wine.
- Leave to macerate for 2–3 days in the fridge, then bring the jug out before serving, to take off the chill.
- Strain through a sieve and enjoy.