Wednesday, September 28, 2011

Lemon Sorbet

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Sometimes I just need to make something. Anything. I consider cooking a hobby of mine, and when the mood strikes, I just need to get in the kitchen. This feeling can come at any time, but no matter when it is, I am always determined to make something. Anything. Even if it doesn't really involve cooking.

It struck me this past Sunday morning, when I was sitting around getting ready to go to lunch. I only had about 45 minutes to spare, but I needed to make something. I had the itch and it just would not go away. I even get a little grumpy if I'm in the mood to make something and I don't get the chance to. Ask Chris. It's not a pretty sight!

I flipped through my Betty Crocker cookbook and found a ton of recipes that I wanted to make. All of them took a lot of preparation and even more cooking time, but then I came across this Lemon Sorbet recipe. I know it's fall, and in fall you're technically not supposed to be making sorbet, but it was hot and humid outside so I figured I could let it slide. This took maybe ten minutes to make and turned out fantastic. If you love lemonade, you need to give this a try! I topped mine with frozen blueberries and it was the perfect accompaniment. Your kids will love it, too!

Printable Recipe

  • 1 (12 oz.) can lemonade concentrate, thawed
  • 1 1/2 cups cold water
  • 3 tbsp. honey
  • Blueberries, fresh or frozen, optional
  • Lemon slices, optional

Combine the lemonade, water and honey in a food processor or blender. Blend until smooth.

Pour the mixture in to an 8-inch square glass pan. Put the pan in the freezer and allow to freeze for at least 4 hours. Stir the mixture every half hour or so to make sure you get the sorbet consistency you want.

Garnish with blueberries and lemon slices.

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