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Tuesday, 15 May 2007 |
| lemon sorbet |
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This recipe comes from the Silver Palate Good Times Cookbook, an ‘80s classic if there ever was one. It’s the quickest, purest lemon dessert I’ve ever had. Make it in an ice cream machine (you don’t need a fancy one…mine comes from the dime store) and then put it in the freezer for a few hours to freeze completely.
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makes 1 quart
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prep time: 5 minutes plus freezing time |
Grated zest of 3 lemons
2 cups freshly squeezed lemon juice (8 to 10 lemons)
1 cup heavy cream
1/2 cup water
pinch salt
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Combine the ingredients in a blender and whirl for a few seconds to blend and aerate. Pour the mixture into an ice cream machine and freeze as directed.
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| FUN VARIATION: put scoops of lemon sorbet in martini glasses and pour sparkling wine, Prosecco, or cava over it for a very adult summer dessert. |
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