Food Friday: Summer Sours & Cold Lemon Soufflé
by Casey Hawk
August 11, 2017

As you prepare for your late summer parties, consider using one of these #FoodFriday recipes for a sweet addition to the menu!

These recipes are complements of “The Cookbook According to St. Paul‘s,” a cookbook created in 1979 by St. Paul the Apostle Catholic Community‘s Paulist Women’s Club* in Los Angeles:

Summer Sours

1 can 6 oz. frozen pink lemonade
6 oz. beer
6 oz. Canadian whiskey

Put all ingredients in blender and whip. Pour over ice and serve. Serves two people.



Cold Lemon Soufflé

1 tbsp. + 1 tsp. unflavored gelatin
2 tbsp. cold water
Rind of 4 lemons grated
½ cup strained fresh lemon juice
1 cup sugar
1 cup egg whites, approximately 6
1 cup heavy cream, whipped
Yellow food coloring 
Chocolate curls for decoration
Powdered sugar
Aluminum foil

In sauce pan, soften gelatin with water. Add grated rind of lemons and lemon juice. Add three quarters of the cup of sugar. Stir over low heat until gelatin is dissolved. Put mixture into refrigerator to chill until syrup consistency. 

Beat egg whites, making into a meringue with the addition of the remaining quarter cup sugar. Beat chilled lemon mixture into egg whites. Add food coloring. Fold in whipped cream. 

Tie a double band of greased foil, dusted with powdered sugar around top edge of one quart soufflé dish. Fill dish with soufflé mixture to top of foil collar. 

Decorate the top with chocolate curls, or as you prefer. Chill for three to four hours and remove foil collar. Serves six to eight.

Suggestion: Other decorations to be used:candy violets and mint leaves. Use additional whipped cream and pastry tube for more elaborate decorating.

Cookbook Cover

*Now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!