Sparkling Lemon Sorbet

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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.

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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.
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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)
  1. 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 Responses to “Sparkling Lemon Sorbet”

  • rebecca Says:

    oh this is fab and what a gorgeous way to serve it

  • Christine @ Fresh Local and Best Says:

    I love this idea! I bet everyone was impressed!

  • Sook @ My Fabulous Recipes Says:

    You’re such an artist! Beautiful as always!

  • Mimi Says:

    This looks for refreshing. Perfect for me and that new ice cream machine!
    Mimi

  • Evan Says:

    looks amazing!

  • Joy Says:

    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!

  • Radhika Vasanth Says:

    what a fabulous idea to serve…….

  • Maggie Hussey Says:

    The citron vodka must be what makes this well worth a try!

  • Dhale Says:

    @Rebecca: I’ve had it once at a restaurant this way and I loved the idea!

  • Dhale Says:

    @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 :)

  • Dhale Says:

    @Sook: So sweet of you! Thank you so much :)

  • Dhale Says:

    @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 :)

  • elizabeth Says:

    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!

  • Dhale Says:

    @Evan: Thanks Evan!

  • Dhale Says:

    @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 :)

  • Dhale Says:

    @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 ;)

  • Dhale Says:

    @Maggie: I agree! And the sparkling water really adds a nice touch to the texture.

  • Dhale Says:

    @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!

  • Carol Egbert Says:

    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.

  • Dhale Says:

    @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 :)

  • chocolate shavings Says:

    I love your photos, they’re just beautiful and the lemon sorbet sounds divine!

  • Dhale @ Culinary Musings Says:

    @Chocolate: Thank you SO much! Dropped by your blog as well and your photos are stunning!

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