Lovely Lemons

​Today's experiment was lemon sorbet.

As usual, I spent some time this morning comparing different recipes from a number of different sources. This has become a usual part of the process for me. What's the same? What's different? Wondering why. Reading reviews (if they're available) and then wondering if, when everyone's palate is so different, I can even trust the assessments to be relevant to how I taste things. Ultimately, I end up making decisions based purely on what my hoped for outcome is and what I know of my audience.

I never make ice cream without an audience.

Today, it's a dear friend who is being deeply mindful of his fat intake. And so: sorbet instead of ice cream. A new angle of dietary consciousness for him and a new venture for me. The recipe? A riff on two recipes from Molly Moon's Homemade Ice Cream book.

Right out of the churn, and before the hard freeze, the result was light and fresh and tangy - both in flavor and texture. We'll have to see how things fare in a few hours.

The next time around I'm likely to try a different recipe to get a sense of how different water/sugar/juice ratios affect things. And at some point I'll have to see how the softer flavor of meyer lemons changes things, too. I see an A/B/ test in my future.

And then, of course, it will be time to figure out what cookie to pair with the sorbet. I have some ideas already.