Simple Lemon Sorbet

lemon sorbet 3 I randomly decided that it has been entirely too long since I made or posted about homemade ice cream.

Today when organizing the freezer to find something I came across some lemon juice I froze sometime earlier this year when I had an abundance of my dad's Meyer lemons around the kitchen. I figured it was time to do something with that juice.

lemons

When I think about lemons, I think about sunny days {happy sigh}.

We're in the middle of the biggest rainstorm in five years in these parts. That's what my mom keeps telling me anyway. I'm about ready for it to be done.

Two days of carting around little ones through the rain and wind was enough to keep me in my house all day today. I don't know how you Pacific Northwesterners do it. Tomorrow should be our last rainy day and then we should have a sunny Christmas, which makes me happy.

So, back to lemons.

I would have preferred a gelato or sherbet (but I didn't have enough milk or cream on hand), but the sorbet was a good spur-of-the-moment choice-- this tart treat is still delicious even though it's not creamy! A particular lemon lover in my family just might be receiving a pint of this for Christmas!

simple lemon sorbet

Here is the recipe (you may need to click over for the printable version)...

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Lemon Sorbet

from nicolevbennett.com, adapted from Emeril (foodnetwork.com)

makes about a pint and a half

  • 1 cup sugar (I use organic evaporated cane juice)
  • 1 cup water
  • 1 cup fresh lemon juice (or defrosted fresh-frozen)
  • 1 tablespoon lemon zest

In a small saucepan, bring sugar and water to boil (this makes simple syrup). Remove from heat, and pour into a bowl to let cool. Mix simple syrup with lemon juice and zest. Pour into ice cream maker and freeze according to manufacturer's directions. I let mine churn much longer than ice cream-- a good 30-40 minutes. Pour into airtight container and freeze.

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lemon sorbet 2

Enjoy a little lemony taste, reminiscent of summer lemonade, right in your wintery kitchen.

Lemon-lime frozen yogurt pops-- a summery Sunday treat

summery yogurt pops We've finally been having some summer weather around here! "Sunny San Diego" is known for its May Gray and June Gloom, but the pesky marine layer has persisted through most of July as well, here on the coast.

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I'm sure hoping for a hot, sunny August. For me, warm weather is the best. I get that from my dad. My brother takes more after mom, preferring the cooler weather.

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We just got back from a super fun weekend, camping at one of my favorite beaches, San Onofre. We hung out with friends and family, surfed and enjoyed the beach and watched an amazing sunset accompanied by some of the most acrobatic dolphins I'd ever seen. Wish I had telephoto lens for times like that, but I got those dolphins catalogued away in my memories.

yum! yogurt pops

I know it's already been a warm one though in other parts of the country. If you need to beat the heat with a yummy treat (how's that rhyming?!), here's an easy summery frozen snack to prepare one night when the kids are in bed, and surprise them with on a hot afternoon. Just don't tell them that it's actually pretty good for them!! You'll need an ice cream maker and ideally a popsicle mold for this one. I got mine at Ikea a while back (they have one now called Midsommar that's only $1.99!).

homemade lemon-lime frozen yogurt pops

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Lemon-Lime Frozen Yogurt Pops

makes 5-6 popsicles (and maybe a little extra) recipe from gidgetgoeshome.com

2 cups plain yogurt (I've been loving making mine in the crockpot)

3 oz. mix of fresh lemon and lime juice

3 oz. honey (raw would be great!)

1/2 tsp. lime zest

1/2 tsp. pure vanilla extract

1. Strain yogurt (if you haven't already; I strain mine when I make it) in a cheesecloth-lined sieve or strainer for about an hour or until about 1/2 cup of liquid has drained out. The liquid is called whey and you can save it to use it later in soups, breads, etc.

2. Combine other ingredients in a separate bowl and whisk until combined. Add yogurt and whisk all together. Transfer to an ice cream maker and follow your manufacturer's directions. (Be sure to taste it after that... mmmm).

3. Pour into popsicle molds or even little cups with sticks inserted into yogurt. Freeze overnight. For best flavor use within one week, although they will be fine if you get a rainy week and have to wait till later. :)

4. Enjoy, preferably outside on a hot day!

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I feel like now (and geez, can't believe it's August already!) I can officially wish you a Happy Summer from the Bennett Fam. :)

A Few Tasty Homemade Ice Cream Recipes

a few tasty homemade ice cream recipes For my birthday one of things I wanted to do was have a few friends over for some homemade ice cream. I have the most awesome ice cream maker-- a bowl attachment for my KitchenAid mixer! My sweet hubby bought me this tool for Christmas a couple of years ago and I recently got super amped on using it.

I made three recipes, all adapted from the Martha Stewart Original Classics cookbook for our little shindig. The only trouble with making multiple batches is that the bowl has to be frozen ahead of time (I keep mine in the freezer at all times), thawed before washing, and then refrozen for 15 hours before using again, so it does take some planning.

Martha's recipes all conclude with "freeze in a plastic container up to 1 week," but seriously these are so good, they probably won't last that long, and I imagine they actually would stay fine for longer if necessary.

I love making homemade ice cream! You can definitely look forward to more ice cream recipes here from me. I'm hoping to experiment with some made with natural sweeteners too if that's possible.

Here are the choices we enjoyed and boy, were they delicious...

Lime Frozen Yogurt

{makes 1.5 quarts}

1 quart plain low-fat yogurt 3/4 cup fresh lime juice (about 5 large limes- mine were homegrown and very juicy so it only took about 3) 3/4 cup sugar 1/4 cup light corn syrup 1 teaspoon grated lime zest 1 teaspoon pure vanilla extract

1. Place yogurt in a fine sieve or cheesecloth-lined strainer set over a medium bowl; chill for about 1 hour, until 1 to 1 1/3 cups liquid has drained from the yogurt. Discard liquid; set yogurt aside. 2. In a bowl, combine lime juice, sugar, corn syrup, lime zest, and vanilla; whisk until sugar dissolves, about 2 minutes. Add strained yogurt; whisk to combine. Transfer to an ice-cream maker; freeze according to manufacturer's instructions.

lime frozen yogurt, rich lemon ice cream, blood orange gelato

Rich Lemon Ice Cream

{makes 1 quart}

2 large eggs 4 large egg yolks 1 1/4 cups sugar 3/4 cup fresh lemon juice (Martha says 5, took me 4 juicy ones) 1 tablespoon grated lemon zest 1 1/4 cups heavy cream 1 cup milk (I used whole)

1. Prepare an ice-water bath (a big bowl of ice and water). In a medium saucepan set over medium heat, whisk together the eggs, egg yolks, sugar, lemon juice and zest. 2. Using a wooden spoon, stir constantly until the mixture coats the back of the spoon, 7 to 8 minutes. Remove from heat; stir in the cream and milk. Pour the mixture through a fine sieve or cheescloth-lined strainer into a clean bowl set over the ice-water bath to chill. 3. Transfer the chilled mixture to an ice-cream maker, and freeze according to the manufacturer's instructions.

Blood Orange Gelato

{makes 1 quart}

2 cups milk (I used whole) zest of 1 blood orange 1 cup blood orange juice (about 5 blood oranges) 5 large egg yolks 3/4 cup sugar 1 cup heavy cream

1. In a medium saucepan, heat milk and orange zest. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes (with lid on). 2. In a small saucepan, cook juice over medium-low heat until reduced by three-quarters, 30-40 minutes. Allow syrup to cool completely (I put it in the fridge for a bit). 3. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until very thick and pale yellow, about 5 minutes. Meanwhile, return the milk and orange zest mixture to a simmer. 4. Prepare an ice-water bath. Whisking constantly, add half the milk to egg-yolk mixture. Stir into remaining milk and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon. 5. Remove from heat and immediately stir in cream. Pass mixture through a fine sieve into a medium bowl set over the ice bath to chill. Stir in orange syrup, then freeze in an ice-cream maker according to manufacturer's instructions.

digging in to homemade ice cream

Yum! The Blood Orange is by far the most time consuming but it's the best in my opinion. I can't wait to make more!

What's your favorite ice cream flavor?