I randomly decided that it has been entirely too long since I made or posted about homemade ice cream.
Today when organizing the freezer to find something I came across some lemon juice I froze sometime earlier this year when I had an abundance of my dad's Meyer lemons around the kitchen. I figured it was time to do something with that juice.
When I think about lemons, I think about sunny days {happy sigh}.
We're in the middle of the biggest rainstorm in five years in these parts. That's what my mom keeps telling me anyway. I'm about ready for it to be done.
Two days of carting around little ones through the rain and wind was enough to keep me in my house all day today. I don't know how you Pacific Northwesterners do it. Tomorrow should be our last rainy day and then we should have a sunny Christmas, which makes me happy.
So, back to lemons.
I would have preferred a gelato or sherbet (but I didn't have enough milk or cream on hand), but the sorbet was a good spur-of-the-moment choice-- this tart treat is still delicious even though it's not creamy! A particular lemon lover in my family just might be receiving a pint of this for Christmas!
Here is the recipe (you may need to click over for the printable version)...
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Lemon Sorbet
from nicolevbennett.com, adapted from Emeril (foodnetwork.com)
makes about a pint and a half
- 1 cup sugar (I use organic evaporated cane juice)
- 1 cup water
- 1 cup fresh lemon juice (or defrosted fresh-frozen)
- 1 tablespoon lemon zest
In a small saucepan, bring sugar and water to boil (this makes simple syrup). Remove from heat, and pour into a bowl to let cool. Mix simple syrup with lemon juice and zest. Pour into ice cream maker and freeze according to manufacturer's directions. I let mine churn much longer than ice cream-- a good 30-40 minutes. Pour into airtight container and freeze.
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Enjoy a little lemony taste, reminiscent of summer lemonade, right in your wintery kitchen.