August 8, 2013
Even though schools are starting up again, I still have a little time to sneak in some last gasp summer recipes. The zest makes the lemon flavor stand out while the sugar balances the natural tartness. It works really well at the end of a cookout when you just don't want anything really heavy, or on one of these crazy hot days where you just can't bear the idea of turning on your oven.
The downside? If you happen to make it on one of those really hot days it's going to melt. Fast. Even faster if you're attempting to take pictures of it in the sun for good lighting...so fast that you might spill it all over the kitchen floor and your favorite sandals. Ahhh, the joys of being a klutz and a food blogger :) At least it was my shoes and not my camera, right?
adapted from Sweet Pea's Kitchen
1 1/4 cup sugar
2 tsp lemon zest
1/2 cup lemon juice (about 3 lemons)
1 1/2 cups water
1 tbsp limoncello (or vodka-this will just keep it from freezing too hard)
Heat all ingredients gently in a pan on the stovetop until the sugar is dissolved and the mixture is smooth. Pour into a bowl and place in fridge or freezer until completely cold. Place into ice cream maker and process following manufaturer's instructions. The sorbet will look more like soft serve than ice cream at this point. You can eat it immediately, but I prefer to freeze it for another hour or two until it is more solid. Works better in a cone that way :)