Geez, it’s hard to believe how fast the week is going! I’m certainly not complaining, but it feels like I was just typing the words “Happy Monday!”
The weather around here has been crazy—yesterday the high was 43F, but it must have been colder because I was perfectly comfortable in my puffy jacket and gloves! Today, on the other hand, the high is 60F, and I was perfectly comfortable—dare I say a bit hot—in my light spring jacket. Guess that’s how spring is?
Speaking of spring….I just found out that daylight savings time is this Sunday. I’m not psyched to lose an hour of sleep on Sunday night, but I am looking forward to the longer days!
Anyway, to celebrate the impending warmer weather, I have an ice cream recipe to share today!
This is the fourth (and final course of my menu project). I made it this Sunday (while also making soft pretzels—talk about multitasking) at my parent’s house since they’re holding on to my ice cream maker for me.
- 2 cups water
- 1 1/3 cups sugar
- 1/2 cup limoncello
- 1 cup fresh lemon juice (about 3 large lemons)
- Lemon slices (optional)
- 2 cups sugar (optional)
- Combine first water, sugar, and limoncello in a saucepan over medium-high heat and bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice. Cover and chill approximately 1 hour.
- Pour mixture into the freezer can of an ice-cream maker and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
- For candied lemon garnish, wash and peel skin of 1 lemon. Combine 2 cups of water and lemon peels, bring to a boil, and drain. Repeat 2 more times. In the same pot, whisk together 2 cups of sugar and 1 cup water until sugar dissolves. Add lemon peels, bring to a boil, and simmer on medium-low for 10-15 minutes. Drain and cool on parchment paper.
To be honest, I’m not that happy with the plating and the picture is a bit reddish for some reason. If I have time, I’ll definitely be recreating this to have a better picture. It’s not necessary since we aren’t graded on the quality of our photos, but more the concept behind the plating and the recipe choice.Pin It