Spring is here! At least, according to the calendar, Spring has sprung. Admittedly, the season has been temperamental. We’ve had several days of torrential rain, followed by temperatures in the high 80s, then a mercury plunge down into the 50s and 60s, and we’ll be freezing. Freezing is the word to use as you must understand that once you live in California for a prolonged period of time, you develop a very thin layer of skin. You are susceptible to freezing as soon as the thermometer registers anything until 70 degrees. As our weather decides where it wants to reside, many of us are moving along and cooking seasonally appropriate treats. Treats such as sorbet. It’s light, bright and funky, which is kind of how you want to feel on an awesome Spring day. Whether the sun is shining or not.An ice cream maker is great for other things in addition to ice cream. Why not experiment with various flavors of sorbet? This non-fat frozen treat is the perfect weapon to have in your warm weather dessert arsenal. You can play around with the herb of your choice, though mint and citrus do go oh so well together. Right after this guy popped up, a super neon tangerine sorbet popped up in our bowls too. Once you start playing with flavors of sorbet, your imagination will just keep going and going. See what other delicious varieties will come to mind once to take a bite of of this one on a perfect or not so perfect Spring day. Just let the sorbet be a bowl of sunshine.
Lemon Mint Sorbet – Serves 8
3 cups water
2 cups sugar
Zest of 3 large lemons
1 1/2 cups fresh mint leaves, finely minced
1 1/2 cups fresh lemon juice
1/2 cup limoncello
1/8 teaspoon kosher salt
1. Pour the water, sugar and lemon zest into a pot over medium high heat. Bring the liquid to a simmer and cook just until the sugar has completely dissolved, stirring occasionally. Remove from heat. Stir in the mint and set aside.
2. As the simple syrup base steeps, whisk together the lemon juice, limoncello and salt. Pour into the minted simple syrup and allow to cool completely. Cover and chill in your refrigerator for at least three hours or overnight if time permits.
3. Once the liquid has chilled, pour it into the frozen base of your ice cream maker. Cover with the lid and churn for 20-30 minutes or until the mixture thickens. Put the base into the freezer for one to two hours to harden as desired.
Click HERE for the printable recipe.