Compounding snow: Lemon slush recipe

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Lemon Slush

Finished lemon slush recipe. (Bill Hogan, Chicago Tribune / February 13, 2014)

Spring has its cliches: birdsong, budswell, blizzard.

It's tradition. Once winter has been scraped into a grimy curbside mountainscape; once cabin fever has spiked; once snow has stuck to flake, fall, ball, drop, scape, shower, storm, slide, pack, drift, bank, man and angel; once snow has pressed against shoe, cap, suit, board, bound, and plow, the pesky word will get one more go. Not touching, but creepingly close to spring.

Spring snow is different from winter snow. It descends in March. And doesn't last long.

Mash fresh spring snow into a lemon bright, sugar sweet slush. Slurp down this happy reminder that one bright, sweet day, when snow has exhausted its many word partners, it will settle down, for good, with melt.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.

Twitter @leaheskin

Lemon slush

Prep: 15 minutes Serves: 2

2 lemons, scrubbed

½ cup sugar

1 pinch salt

1/3 cup heavy cream

1/8 teaspoon vanilla extract

Fresh clean snow or powder-fine crushed ice

1. Slice: Lop off the pointy ends of 1 lemon. Quarter it the long way, then slice crosswise into thin quarter-circles. Lift out any seeds. Heap lemon slices in a medium bowl. Juice the other lemon and add juice to the bowl. Sprinkle in sugar and salt. Toss with a fork.

2. Rest: Let rest, 10 minutes, mashing a few times with the back of a fork, to release juices.

3. Stir: Stir in cream and vanilla. Stir in enough snow for a thick slush — about 2 cups.

4. Serve: Heap into two tall glasses. Slurp. Think spring.

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