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.
|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.