In the interest of proving that I am alive and we did have fun at the dinner party over two weeks ago, I am sharing my recipe for lemon sorbet, which was served between the second and third courses. I served a small scoop in martini glasses - it was a hit (I must admit I was a little surprised). Don't be intimidated by it; this recipe is so easy.
As a side note, this is not really a sorbet because sorbets are classified by their tartness; this recipe is tastes more like freshly made, perfectly sweetened, frozen lemonade.
(I will post more about the party when I am able to compile all of my thoughts - most of the recipes I made up on the fly - and when my freakin' sister calls me - EARTH TO SAMANTHA)
Lemon Sorbet
2 c. Water
1 ¾ c. Sugar
1 ½ c. Lemon juice
2 1 inch wide strips of lemon rind
Zest from all lemons
In a medium saucepan, heat the water, sugar, and 2 strips of lemon rind in a saucepan until sugar is dissolved. Bring mixture to a boil. Reduce heat and allow to simmer for 2 minutes; leave to cool for about 15 minutes, then add the lemon juice and lemon zest. Chill the mixture in the fridge until cold and ready to make sorbet. Freeze the mixture in an ice cream machine according to the manufacturer’s instructions.
I bet that if you didn't have an ice cream machine, you could reduce the amount of sugar and make it like a granita. (email me with any questions on how, and I would be happy to explain)
