I like to make little challenges for myself. Self betterment always feels good. The rewards I give myself for completing said challenges also feel good.
Recently I have been trying to learn the art of receiving compliments. The internet informs me that I am a deflector. Whatever.
I read the tips, I tried them, and I am still horrible at receiving compliments. I did however, give myself an A for effort and sherbet as a reward. That’s totally allowed.
Lemon finds its way into most of my cookery this time of year. The acidic brightness makes me eager for Summer.
This sherbet is bright and refreshing. Just what we need after a long session of internet self-help. The mint complements the lemon, and the lemon - being the perfect darling that she is, does not deflect but welcomes mint with open arms.
Self betterment is exhausting. Hello sherbet.
Lemon Mint Sherbet
makes one quart
- 1 1/2 cups heavy cream
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup mint leaves, chopped roughly
- 1/4 teaspoon peppermint extract
In a small saucepan combine sugar and mint leaves. Use a meddler or fork to smash the mint into the sugar. (This releases all those fragrant essential oils we want to capture.) Add water to the sugar and mint mixture and set the saucepan over medium high heat. Bring to a boil and reduce for five minutes, until the sugar has dissolved and the syrup has thickened. Remove from heat and allow the syrup to cool in the refrigerator for 2 hours or until chilled.
In a medium bowl combine lemon juice, heavy cream, lemon zest, and peppermint extract. Strain the mint leaves from the chilled syrup and stir into the cream mixture.
Pour the sherbet base into an ice cream machine and prepare according to your manufacturer’s instructions.