last night at 9 pm i had a stroke of genius (jason is traveling).
i decided to make lemon custard. i ended up with lemon sorbet.
within 10 minutes, i knew it was a disaster. see what i mean? does that not look utterly disgusting?
thankfully, those 5 lemons that i had juiced had not yet been added to the failed custard.
and you know what additional ingredients you need to make sorbet? water and sugar. i’ve got those. so i made this:
much better. this was healthier than lemon custard anyways, so there. totally meant to do that.
Lemon Sorbet
Recipe type: Dessert
Serves: makes about ½ a quart (2 servings)
Ingredients
- 5 small meyers lemons, juiced (about ½ a cup)
- 2 tablespoons lemon zest
- ½ cup sugar
- ½ cup water
Instructions
- Combine water and sugar in a small pot. Bring to a boil and stir until sugar has dissolved.
- Let cool to room temperature, add lemon juice, and transfer to ice cream maker. Follow manufacturer's instructions to make ice cream.
- Remove from ice cream maker, add stir in lemon zest, and freeze for 3-4 hours.
Recipe rephotographed April 2014.
[…] last attempt at making a custard based ice cream ended in sorbet. Disaster averted, but ego definitely damaged. I succeeded this time, and let me tell […]
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