An intense lemon flavor from four lemons, including the rind thinly shaved and soaked in the simple syrup coupled with a moderate amount of basil makes this sorbet to die for--in my humble opinion.
Here's the recipe:
2 1/2 cups water
3/4 c. sugar
zest of one lemon (preferably Meyer, but I've never even seen one)
1 c. fresh lemon juice
1/4 c. champagne or 2 T. vodka (I used the latter)
Heat together the water, sugar, and lemon zest until the sugar has completely dissolved. Cool to room temperature.
Add the lemon juice and the champagne or vodka. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
Sunday, June 7, 2009
We harvested the backyard rhubarb today. From that I made rhubarb berry jam using the recipe posted by David Lebovitz here. I was trying to get it up to temperature, which never happened, and it scorched. I tried not to get the black bits in it, and for the most part I succeeded. But it tastes great, and I made five jars of it. Nevermind that in the photo it looks like salsa--it's not.
We also got a 9 by 13 pan of strawberry-rhubarb crisp out of it. This goes down really easy, I must say. I used frozen strawberries, which seems like cheating, but whatever. The topping is the most important part. It is made with one cup of brown sugar, one cup of flour, one cup of thick oats, and one stick of melted butter. To this, going on a Dorie Greenspan recipe for strawberry-rhubarb crisp, I added ground ginger.
I put away another 3 pounds of rhubarb in the freezer for another crisp another day.