Freshens breath, too.
As the touchy-feely, Zig Ziglar-esque, power-of-positive-thinking cliché goes: “When life gives you lemons, make lemonade; then sell it on a street corner at an insultingly inflated price to cover your operating costs.”
But what do you do when life gives you Meyer lemons? You make lemon sorbet.
In the taxonomy of frozen desserts, sorbet falls at the end of one extreme, with ice cream appearing at the other, and sherbet somewhere in between. Where ice cream is a frozen combination of dairy, sugar, and sometimes eggs, sorbet is almost always a frozen mixture of a sugar solution and fruit, although other flavors like coffee are not unheard of. Sherbet is the Borg of the lot, incorporating both fruit and dairy. Recipe after the jump…
Read More›