1 lemon
1/2 cup cream sherry, late-harvest riesling, or Sercial Madeira
Sugar to taste
Freshly grated nutmeg, optional
1 pt. heavy cream
Remove the zest from the lemon in one or two pieces using a vegetable peeler. Cut the lemon in half and juice it through a strainer into a large bowl. Add the wine and zest, then the sugar and nutmeg (if desired). Let steep at least half an hour. Remove the zest, stir in the cream, and whip with a whisk or electric mixer until it holds firm peaks. Spoon into parfait, sherbet, or martini glasses. Serve cool or cold.
From a West African-derived soup to a colonial dessert, cook up your own Very Charleston feast
