I know what I have been bombarding you with tons lemon over the last few months – risotto, madeleines, biscotti, cake and cookies. But I seriously can’t get enough lemony goodness. And because this next recipe is perfect for summer, I’ve got one more.
I absolutely ADORE summer and all the wonderful things it brings with it – warm weather, sunshine, longer days, sundresses and strappy sandals just to name a few. But even this tropical chica gets uncomfortable during the hot, sticky, humid New York City summer days given the fact that I have like 537 more sweat glands than the average person.
When air conditioning isn’t available to provide quick relief, nothing beats a few scoops of sorbet. Ice cream is good too. But the lighter, icy consistency of sorbet really hits the spot. Add lemon to the mix, and you have got a winner.
I know I say this often but making your own sweets at home is really, really easy. Take this sorbet for instance. Heat sugar, water and lemon zest until sugar is dissolved. Then add more water and chill. And finally, add lemon juice and freeze in your ice cream maker. That’s it! That’s all it takes to have a refreshing dessert full of the lemony goodness so many of us love.
So do yourself a favor – if you don’t have an ice cream maker yet, go buy one, make this sorbet over and over again and enjoy your summer.
And try not to sweat as much as I do.
2 1/2 cups water
1 cup sugar (if you prefer a sweeter sorbet, increase the sugar to 1 1/4 cups)
1 cup freshly squeezed lemon juice (about 6 lemons)
In a medium saucepan, combine 1/2 cup of the water and the sugar. Grate the zest of 2 lemons directly into the sauce. Heat, stirring frequently, until the sugar is completely dissolved. Remove the pan from the heat and add the remaining 2 cups of water, then chill thoroughly in the refrigerator.
Stir the lemon juice into the chilled sugar syrup, then freeze the mixture in your ice cream maker.