Lemon sorbet or lemon ice, whatever you call it this light and refreshing treat its getting to be that time of year when you find it everywhere. This healthy dessert recipe is equally at home at the ball park or nestled into a martini glass being served at the finest of homes. This lemon sorbet recipe takes a flavorful turn through the spice cabinet to get a refreshingly new taste.
There are lots of flavors that you can turn into light and refreshing homemade sorbet, but I don’t think any are nearly as popular as the old favorite: lemon sorbet.
Don’t get me wrong, I really like lemon sorbet. But sometimes it just gets a little boring. There’s not much you can do with the flavor if you buy your sorbet from the store. Sure, you can add some berries or top it with some kind of sauce and that will change the flavor. But what if you just want the flavor of the sorbet itself to be a little different? Maybe you only want a simple change like making it more or less sweet. If that’s what you’re looking for, then homemade sorbet is the only way to achieve that.
I’m a total sucker for the herb combination called herbes de Provence. While there are different blends available, a typical herbes de Provence recipe includes: fennel, savory, thyme, basil and lavender. I use this in salad dressings, vegetable recipes, chicken dishes, pork recipes and blended with goat cheese. It’s not a heavy flavored seasoning, but it adds a nice light herbal flavor to the things that you add it to. And it’s a perfect companion to lemon.
Since I was able to control what did or did not go into my sorbet, I made it a little less sweet and added in herbs to change the flavor to my liking. I also added a bit of vodka to mix. No, I didn’t do that just to add booze to a recipe. Because commercially made products have more air whipped into them and some other additives, the store bought sorbets remain more scoopable than homemade sorbet. The addition of vodka to the mixture keeps the lemon sorbet from freezing into a solid block of lemon ice. You can leave the vodka out, if you don’t want to add it, but just be aware that your sorbet will need to thaw a bit before you can scoop it.
One of the other things that I really like about a lemon sorbet recipe is that it really is versatile. You can serve it up as dessert for a family dinner, or dish it out for a late night snack. But you can also dress it up and serve a single scoop as a palate cleanser for a multi-course meal or dish it into martini glasses as a dessert for a fancy party. Come back on Friday, and I’ll show you another delicious way to use it for a cocktail party.
Here’s a newsflash: Men can’t think straight around women…and in other news…the sky is blue.
This startling factoid (the former, not the latter) comes straight from researchers in the Netherlands. I seriously need to reconsider my career.
These diligent researchers (and can we assume that this research occurred in the Red Light District) determined that heterosexual men’s cognitive abilities were seriously impaired when they were around a member of the opposite sex (a woman). In striking contrast to this finding…women didn’t have any impairment in their cognition when around men (go figure). In fact, the researchers found that even the thought of there being a woman around the man caused his brain to go all wonky (my words…not theirs).
And in other shocking news…these impairments were worse when the man deemed the woman attractive and was trying to impress her.
So if you’ll please excuse me, I need to go pretty myself up and go out and see if I can distract some guy and get a discount on some groceries.
Recipe: Herbal Lemon Sorbet Recipe
Summary: Makes 1 Pint
- 1 Cup Water
- 3/4 Cup Granulated Sugar
- 1 Teaspoon Herbes de Provence
- 1 Cup Lemon Juice
- 2 Tablespoons Vodka
- Add water and sugar to a small saucepan.
- Heat over medium high heat until sugar as been dissolved into the water. Let it cook for 1 more minute after it is completely dissolved (you’ll need to occasionally stir the mixture while the sugar is dissolving).
- Remove from heat and stir in the herbes de Provence. Let cool to room temperature.
- Strain the herbs out of the sugar mixture by using a fine mesh strainer. If there are still particles of the herbs, strain again through a dampened coffee filter. (wet the coffee filter with water before filtering to keep the syrup from being absorbed by the filter)
- Pour the syrup into a container that you can put in your freezer.
- Stir in the lemon juice and vodka.
- Add all ingredients to ice cream maker and process according to directions.
- Cover and freeze.
- Let set up in the freezer for at least 4 hours before serving.
If you want this to be sweeter, you can use 1 cup of sugar in place of the 3/4 cup that I used.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 8
Culinary tradition: USA (General)
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.