Happy 2011 everyone! Thank you for all your wishes- we wish all of you the very best for this year as well. Rest assured we are still here and read all your comments with much appreciation, though we have not been as good with replying comments and visiting your lovely blogs. We have been quite snowed under, but we’re so glad that you are all still here to share in our excitement about food, and we hope you will come along with us on our journey this year, which will definitely be filled with more honeyandsoy goodness!
So how did everyone spend their holidays? Soy and I had a fantastic time in Melbourne over Xmas and New Year’s, enjoying good food, brilliant company, and the beautiful Victorian landscape. We’ll share more of our adventures very soon… but we wanted to share with you one of the first things we made in 2011 with our friends, SM and J. It was 40°C on New Year’s eve in Melbourne. If I ever imagined what it would be like to be a cake in a fan forced oven, that would have been it. SM and J wanted to christen their new ice-cream maker and with the heat, we automatically thought of making a sorbet rather than a dairy ice-cream. That, and Soy had pilfered plucked some massive fresh lemons from the property we stayed in on the Tooronga river, so a refreshing, tangy lemon sorbet was soon on its way!
I am one of those people who will purposely avoid something if they are extremely hyped up, and smart phones are one of them. but I have succumbed and I am not regretting it one bit, as I was happily looking through recipes in the car on the way home.
I combined a number of recipes according to what I felt would work best (and most quickly) and I am really happy with the recipe! It was also really easy to put together- a very important point when you are parched and wanting something refreshing right away. We decided to leave some lemon rind in the sorbet rather than sieve them out, but if you prefer your sorbet without the rind, please do. I liked having the chewy slivers just for the difference in texture.
This is a flavour-packed sorbet! So, just a small amount will make you very satisfied, as we were. And it was very very lemony and very refreshing. We all thought it could have been a tad less sweet, so in the recipe, I have already reduced the amount of sugar. Now that we are back in Canberra, Soy and I have been itching to take out our ice-cream maker and make more sorbets and ice-cream! Can you guess what flavour we will be making first? It’s one of our most-favourite things!
250ml freshly squeezed lemon juice
rind from 2 lemons- thinly sliced if leaving in the sorbet
1 egg white (this helps to make the consistency of the sorbet smooth)
Combine the water, sugar and lemon rind in a small saucepan. Heat the mixture over medium heat just until all the sugar dissolves. Leave to cool.
Add the lemon juice.
Beat eggwhite til stiff peaks form, then fold carefully into the mixture. Sieve out the lemon rind now if you prefer your sorbet without the rind.
Chill the mixture in the refrigerator and make your sorbet according to your ice-cream maker’s instructions.