Thursday, August 9, 2012
Some of you might not know, I don’t really like summer. It’s so hot that sometimes I hesitate to turn on the oven to bake my cakes or cookies. It’s way too hot to wear clothes that cover my baby fats (note: fats from babies that I had, of course….no, there’s no buns in the oven, I promise). It’s way too hot to workout under the sun after 10 am! I probably can go on and on….but let’s focus on the positive of summer, shall we? The best thing about summer that I can think of, would be indulging in frozen desserts like this Meyer Lemon Sorbet with Fresh Thyme without feeling guilty. It’s a really light and refreshing treat that won’t weight you down. Plus, it’s super simple to make.
I added some fresh thyme leaves to infuse the simple syrup that’s going into making this sorbet. The lemony fresh thyme compliment the Meyer lemon really well. Last year, I made the Mixed Berries-Kiwi Sorbet with fresh basil in it. I love the fresh herbs in these sorbets. The earthiness of the herbs added the depth of flavor and balance out the sweetness.
I made the Mixed Berries Sorbet without an ice cream machine last year. Simply stir the mixture once or twice after the mixture is in the freezer for an hour. You can do the same with this recipe if you don’t have an ice cream machine. But, I really recommend you to get one. Besides sorbets, you can use it to make some Valrhona Dark Chocolate Ice Cream, Roasted Strawberry Ice Cream, or French Roasted Coffee Ice Cream. See how much fun I’ve been having with my ice cream machine?
Besides enjoying this Meyer Lemon Sorbet with Fresh Thyme as is, my favorite way to serve it is to pour processo over a couple of scoops. What should I call it now? hm…Let's see, it’s a dessert, it’s a drink, it’s cool and it’s a totally fun treat. Whatever you want to name it, I don’t think I care much. Just give this a try and I'm sure you’ll love it too.
If you’re serving this sorbet to the kids and they also want the bubbly fun, simply substitute the processo with some sparkling white grape juice. Until next time, have fun and make this Meyer Lemon Sorbet with Fresh Thyme soon!
**Reminder: Don't forget to enter my current giveaway (click here to enter). Don't miss it! Deadline to enter is August 10, 2012 by midnight.
Meyer Lemon Sorbet with Fresh Thyme: (Printable Recipe)
1 1/2 cups sugar
1 1/2 cups water
12 springs of fresh thyme
1 tablespoon Meyer lemon zest
1 cup Meyer lemon juice
1 tablespoon limoncello (optional)
In a small saucepan, bring sugar, water and the thyme to a boil, stir until all the sugar has dissolved. Remove from heat, cover and let the syrup steep for an hour.
Then, stir in the Meyer lemon zest, lemon juice and limoncello. Chill the mixture in the refrigerator for at least 2 hours or overnight.
When ready to churn, remove the thyme springs and churn in an ice cream maker according to the manufacturer’s instruction. Enjoy the sorbet or transfer to a freezer safe container and freeze until firm. About 4 hours or overnight. Let stand at room temperature for 2 to 3 minutes before serving.
Or, pour processo over a couple scoops of sorbet as an adult and elegant treat. Enjoy!
*Note: for the kids, you can use sparkling white grape juice to replace the processo.