Admittedly, I had the idea for this post yesterday, when it was 66 degrees. It’s now somewhere in the 30s here, so this seems less timely than it did yesterday.
My friends from Minnesota and Michigan have been complaining that we haven’t had enough of hard core winter. I’m just rejoicing that whatever winter we have seems to be on the way out. This means my life will improve in a lot of ways, but, perhaps most importantly, it marks the start of ice cream season. While I will generally eat ice cream any time of year if the mood strikes, even I eat more when I don’t have to bundle up in blankets to do so.
Last weekend I made my first sorbet of the season and it was a brand new, self created recipe that I think deserves to be shared.
Lavender Lime Sorbet
Zest and juice of four limes (this recipe also gave me an excuse to use the citrus press my sister got me for my birthday)
1 cup lime juice (you can use all fresh lime juice and I’m sure it would be better, but I’m broke and lazy, so I went half and half on the good stuff)
2 cups water
1 cup sugar (approximately. Some limes are tarter than others, so start a little under and add until it tastes a little sweeter than you want your end product to taste. Remember it will lose some sweetness in the freezing process.)
1 shot vodka
2-4 drops lavender oil
Mix all ingredients together and chill. When totally cold pour into ice cream machine and follow directions. Put in the freezer for about two hours to set. Enjoy.