Wednesday, January 20th, 2010...18:01
Sparkling Lemon Sorbet
You know how grown-ups always told you never to eat yellow snow? Well, this time it’s okay. Go ahead. Eat yellow snow.
I know. It doesn’t sound appetizing but truth be told, it’s the first thing that popped into my mind when I sat down to write my entry for this recipe. That’s right, I still have the mental maturity of a five-year-old. And yes, you do have cooties.
Anyway, back to business. A few months ago we had huge plans for dinner at home. We started at about 3pm and ate intermittently until just before midnight. That’s what happens when it’s snowing sideways outside your bedroom window.
We shared a dozen oysters, smoked salmon tartare, escargot, a hefty chunk of grilled bison along with a side of creamed spinach, celery and pear purée, and sauteed wild mushrooms. Yup. We were a bunch of fatty McFatfats. I anticipated how we would be disgusted with ourselves at the end of the night so I planned ahead. Now, if you’re anything like me, no matter how much you eat, there’s ALWAYS room for dessert. No exceptions. I positively, absolutely, most definitely will end my meals with something sweet. It doesn’t have to be a huge slice of cheesecake or anything. Just a little somethin’ somethin’ for my sweet tooth. Lightly sweet, perfectly tart, refreshingly sparkly and mostly ice. Oh, and a little vodka.
Ingredients:
| 7 | Meyer lemons, juiced and strained |
| 2 | cup simple syrup |
| 1 | cup Perrier or club soda |
| 1 1/2 | Tbsp citron vodka |
| 1 | Tbsp lemon zest |
| 4 | halves of lemon shell, scooped out for serving cups (keep refrigerated until ready to use) |
- In a shallow container, combine all ingredients and mix thoroughly. If you’re like me and do not own an ice cream maker because you have no room for it in your tiny kitchen, just place it in the freezer for about 2 hours. Once it becomes hard, scoop out the sorbet and puree it in a food processor. Transfer sorbet in a covered tupperware and refreeze for at least another hour. When ready to serve, scoop sorbet into individual lemon cups.
22 Comments
January 20th, 2010 at 18:14
oh this is fab and what a gorgeous way to serve it
January 20th, 2010 at 19:07
I love this idea! I bet everyone was impressed!
January 20th, 2010 at 19:37
You’re such an artist! Beautiful as always!
January 21st, 2010 at 00:53
This looks for refreshing. Perfect for me and that new ice cream machine!
Mimi
January 21st, 2010 at 07:44
looks amazing!
January 21st, 2010 at 09:43
LOL I kept laughing as I read through this post — my honey and I totally eat the same way (we would totally be lifetime members of the fatty mcfatfat club). This looks great and perfect for citrus season!!! I love this so much in fact I’m going to ask my boss if we can make these at work for our prefixe dinners, these are beautiful dhale!
January 21st, 2010 at 13:25
what a fabulous idea to serve…….
January 21st, 2010 at 13:43
The citron vodka must be what makes this well worth a try!
January 21st, 2010 at 13:51
@Rebecca: I’ve had it once at a restaurant this way and I loved the idea!
January 21st, 2010 at 13:53
@Christine: Most people would have been throwing a dinner party for a lot of friends based on all the food that I mentioned but sadly for the Fatty McFatfats, it was just dinner for two… but my boyfriend was definitely impressed
January 21st, 2010 at 13:53
@Sook: So sweet of you! Thank you so much
January 21st, 2010 at 13:54
@Mimi: So lucky that you have an ice cream machine! I’ve never even seen one before. Sad, isn’t it? IF I were you I’d make ice cream all the time! Enjoy
January 21st, 2010 at 13:56
Yay! Food puns! These look absolutely beautiful, and as someone who hails from the Philly area and therefore knows the power of lemon and ice (Rita’s Lemon Water Ice, represent!), they really do make the best dessert.
I bet the Meyer lemons were absolutely perfect too–no sourness at all!
January 21st, 2010 at 14:02
@Evan: Thanks Evan!
January 21st, 2010 at 14:04
@Joy: It’s so easy to get carried away in the kitchen when both members of the couple LOVE food. We go crazy at the market and always plan some lavish dinners at home. I think we qualified for the lifetime achievement award with the Fatty McFatfat club! Thanks
January 21st, 2010 at 14:07
@Radhika: I saw this at a restaurant once and I loved the idea! They served all their sorbets in fruit cups – mango, pineapple, oranges… my culinary musings are often inspired by restaurants
January 21st, 2010 at 14:08
@Maggie: I agree! And the sparkling water really adds a nice touch to the texture.
January 21st, 2010 at 14:12
@Elizabeth: Thank you! I’ll have to try Rita’s next time I’m in the area. It’ll make a nice, guilt-free dessert after all the cheese steaks I’ll probably scarf down! I never even knew the difference with Meyer lemons until I bought them for this dessert. I just picked them up because they were at the end of the produce display and it was convenient. What a pleasant surprise! From now on, Meyer lemons all the way!
January 22nd, 2010 at 09:02
I made limoncello recently and would share it with you if I could. It would be perfect to pour a bit on top of this sorbet and a glass pitcher of a yellow liquid might make for some interesting and juvenile conversation.
January 22nd, 2010 at 09:23
@Carol: Oooo, I love limoncello and I would have added that instead of the vodka if I had any on hand! Thanks for the tip and so glad you stopped by
February 12th, 2010 at 14:02
I love your photos, they’re just beautiful and the lemon sorbet sounds divine!
February 12th, 2010 at 15:57
@Chocolate: Thank you SO much! Dropped by your blog as well and your photos are stunning!
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