Lemon was the aroma dominating this one, not sharp and acidic but sweet and creamy; lemon sponge cake, lemon drizzle cake, lemon posset, lemon sorbet and a light lemon linguine. A lot livelier on the palate; freshly squeezed juice, Ricola lemon mint herb drops and zesty lemon tart but still as creamy as a caramelized lemon rice pudding. Water added the sweeter dimension of marzipan stollen with candied orange and lime peel, sultanas and raisins and the light perfumed scent of flowering gorse bushes (coconut). The taste still had an intensity which was in no way overpowering, but lip-smacking like a frozen lemon sherbet cocktail.