Wait. Did I say HANDS YOU? No my fellow foodies, life does not merely HAND me lemons. Rather it bombards me with about 1,500 a season. FIFTEEN HUNDRED! I should set up shop on the street corner. Buck a lemon - get ‘em while the gettin’s good! Feasibly, I could retire.
This is only about 1/50th of my tree. I. Kid. You. Not.
I really couldn’t sell them. After all I only actually give them away to a chosen few. It is not that I do not like to share, I just LOVE to use them in everything I can. Yummy treats and delectable dinners and savory snacks and delicious baked goods and ahhhhhh! Not to mention the wonders it does for dry summer hair and oily summer skin.
Speaking of summer. It is only March 2nd and already I awake to THIS kind of news:
Sigh. Yes. That is going to be today’s high. 91. So where some of us are all woo woo break out the sun tan lotion, other’s of us are all:
Maybe when I woke up this morning and said I know I’ll make some LEMON SHERBET, I didn’t realize that some of you were all yea - SURE BERT! Enjoy it in the SUN - you goober!And oh yea, I will…
You do not need an ice cream maker to make sherbet. Or sorbet. Or frozen yougart or ice cream for that matter. Just patience, time and freezer space. (So you will have to dump the bodies. It’s time anyway don’t you think?)
Lemon Raspberry SherbetIngredients:
1 cup lemon juice
1 cup whole milk
1 cup heavy cream
2/3 - 3/4 cup powdered sugar (to taste)
2 lemons zested
1/2 pint raspberries (optional)
Juice lemons, then strain. Mix juice with milk and cream. Wisk in sugar until well blended. Add zest. Pour into glass pan and freeze.
Every 30 minutes, remove from the freezer and mix. Scrape any frozen bits from the sides and gently mix.
After the first 90 minutes, fold in 1/2 pint of chopped raspberries.
Contine to stir every half hour until set.
Serve cold. Perhaps poolside. Paired with a nice coolie.
Oh wait…
Maybe skip the pool.But still, serve cold.
