This weekend, Phoenix was HOT! The heat kept us indoors all weekend; to pass the time, my husband and son wanted to make something cold and refreshing. We had plenty of fresh-squeezed lemon juice in the freezer from the glut of last summer’s harvest off the neighbor’s tree, so, they opted for Lemon Sorbet! Perfect treat for our record-hot weekend with temps reaching 120. Hot!! Hot!! Don’t worry, we ate it inside ;)
My husband has always enjoyed cooking and trying new recipes. Consequently, he has passed this enjoyment down to our son who also enjoys making things in the kitchen. Like father, like son. It’s a great activity for them to work together and spend time one on one.
They found an easy recipe in this book: Martha Stewart’s Cooking School. It’s a beautiful, easy-to-read textbook on the art of cooking with recipes interspersed throughout the text. If my husband had more time, he said he would read the whole book through, because it has so much helpful information and great tips! The section on the origin, history, and use of various spices is incredibly helpful.
Lemon Sorbet Recipe
1/2 cup water
1/2 cup sugar
Instructions: Over low to medium heat, dissolve sugar into the water. Once sugar is completely dissolved this step is complete.
Adding the Flavor/Fruit Juice
1.5 cups of fresh lemon juice (any other pureed and strained fruit juice will also work)
Instructions: Wait for the simple sugar to cool off slightly and add juice to mixture. Place in refrigerator until completely cooled.
Once mixture is completely cooled off, pour it into your ice cream/sorbet maker. We used our Cuisinart Frozen Yogurt, Sorbet, and Ice-Cream Maker (pictured below). Finally, turn machine on and mix 20-30 minutes for sorbet to freeze to a desirable consistency.
Every few minutes during the mixing and freezing process, my kids hopped onto the counter to get a peek. To speed things up we left the room for a bit. When we returned, we had a finished product!
It does melt fast, so it should be served immediately or placed in the freezer until ready to eat. Garnish with raspberries.