Sour and Sweet
Grief isn't a new story. Its remedies, the flimsiest of bandaids, aren't original or unique. Tonight, after a big dinner, I offered a simple dessert enjoyed over silly games and loud music. Tonight, we all laughed hard in a way we needed to.
Lemon Sorbet
You will need:
3 Meyer lemons, preferably from your tree or your neighbor's
3 cups water
1 ½ cups sugar
1 Key lime, see the note for the lemons
1 tablespoon of citrus flavored vodka (I use Hangar One Buddha's Hand)
To make the sorbet:
Use a sharp, fine-toothed grater to grate the peel off of the lemons. Combine the peel, sugar, and water in a saucepan and bring the mixture to a rapid boil, stirring occasionally. Once the mixture reaches a bowl, remove the pan from heat and let it come to room temperature.
In the meantime, juice the now peel-less lemons and the Key lime. Strain the juice into a lidded container. Once the sugar and peel mixture has cooled, pour that mixture through a strainer into the same lidded container. Add the tablespoon of vodka, stir to mix, place the lid on top, and refrigerate overnight.
The next day, at least three hours before serving, freeze the sorbet according to the directions of your ice cream maker.
For a tasty variation, add a couple healthy sprigs of mint to the mixture of grated peel, sugar, and water. Follow the rest of the directions, making sure to strain out the mint leaves as you strain out the peel. This will add a springy, herbal dimension to the bright flavors of the sorbet.
Lemon Sorbet
You will need:
3 Meyer lemons, preferably from your tree or your neighbor's
3 cups water
1 ½ cups sugar
1 Key lime, see the note for the lemons
1 tablespoon of citrus flavored vodka (I use Hangar One Buddha's Hand)
To make the sorbet:
Use a sharp, fine-toothed grater to grate the peel off of the lemons. Combine the peel, sugar, and water in a saucepan and bring the mixture to a rapid boil, stirring occasionally. Once the mixture reaches a bowl, remove the pan from heat and let it come to room temperature.
In the meantime, juice the now peel-less lemons and the Key lime. Strain the juice into a lidded container. Once the sugar and peel mixture has cooled, pour that mixture through a strainer into the same lidded container. Add the tablespoon of vodka, stir to mix, place the lid on top, and refrigerate overnight.
The next day, at least three hours before serving, freeze the sorbet according to the directions of your ice cream maker.
For a tasty variation, add a couple healthy sprigs of mint to the mixture of grated peel, sugar, and water. Follow the rest of the directions, making sure to strain out the mint leaves as you strain out the peel. This will add a springy, herbal dimension to the bright flavors of the sorbet.
Comments
Hope the sorbet and silliness helped you all. Even for a little time.
It's an awful thing, grief. To be able to laugh, at least for a while, makes all the difference.
Wendy: Oh, invest in one. They're not that expensive, and they are so worth it. I have the Cuisinart model and I love it.
Teresa: Thank you.
Lucy: Yes, laughter does make a wonderful difference.