1. My wife and I have spring fever. Yeah, “technically” it’s spring, but there still are some cold mornings and evenings. NOT ACCEPTABLE, SPRING! When I think of spring, I typically think of lemons. Did you know lemon trees are actually a species of evergreens? Lemons are so versatile; they can be used in savory dishes, dishes featuring fish, desserts, even in cleaning products, lotions, and hair products. I sometimes eat lemons by themselves as they are muy delicioso. One amazing use for lemons is lemon sorbet. “Sorbet at home?” you’re asking yourself. Why yes, it’s quite easy, doesn’t take much time, and you don’t need any specialized equipment. Here’s what you do: 1. Put 1 cup of water with 1 cup of sugar in a small pot over medium heat. Stir every once in a while and remove from heat when all of the sugar is dissolved. Allow to cool. 2. Squeeze the juice of 4 lemons into a bowl (no seeds, be careful). Add some lemon zest while you’re at it (as much as you like). 3. Add sugar syrup to lemon juice/zest. Chill in refrigerator. Once chilled, move to a 9x9 baking dish and put it in the freezer. 4. After 45 minutes, take a fork and fluff/mix lemon sorbet (it should still look like goop. You are adding some air to it and reconstituting the flavors. Smooth and refreeze until hard. 5. Once you’re ready to serve, take out of freezer and put into food processor. Blend until you can scoop it. Eat*. Now remember, this is potent stuff and I hope you like lemons. Enjoy. (*This is even better enjoyed outside in the warm sun.)

    My wife and I have spring fever. Yeah, “technically” it’s spring, but there still are some cold mornings and evenings. NOT ACCEPTABLE, SPRING! When I think of spring, I typically think of lemons. Did you know lemon trees are actually a species of evergreens? Lemons are so versatile; they can be used in savory dishes, dishes featuring fish, desserts, even in cleaning products, lotions, and hair products. I sometimes eat lemons by themselves as they are muy delicioso. One amazing use for lemons is lemon sorbet. “Sorbet at home?” you’re asking yourself. Why yes, it’s quite easy, doesn’t take much time, and you don’t need any specialized equipment. Here’s what you do:

    1. Put 1 cup of water with 1 cup of sugar in a small pot over medium heat. Stir every once in a while and remove from heat when all of the sugar is dissolved. Allow to cool.

    2. Squeeze the juice of 4 lemons into a bowl (no seeds, be careful). Add some lemon zest while you’re at it (as much as you like).

    3. Add sugar syrup to lemon juice/zest. Chill in refrigerator. Once chilled, move to a 9x9 baking dish and put it in the freezer.

    4. After 45 minutes, take a fork and fluff/mix lemon sorbet (it should still look like goop. You are adding some air to it and reconstituting the flavors. Smooth and refreeze until hard.

    5. Once you’re ready to serve, take out of freezer and put into food processor. Blend until you can scoop it. Eat*.

    Now remember, this is potent stuff and I hope you like lemons. Enjoy.

    (*This is even better enjoyed outside in the warm sun.)

    2 years ago  /  Notes