I don't know if you've noticed, but it's been really hot. Around here, summer has definitely arrived and won't be leaving until sometime in November. South Florida is a great place, from November to April. Now, not so much.
You step outside and immediately feel like you've entered a sauna. The AC in your car does not feel cool until you have arrived at your destination. There is only so much heat Betty Crapper can take before she melts, or has a melt down.
A few days ago a bag of lemons prevented a melt down. I was hot. I was tired. Betty Crapper's ten month old was crying to be picked up; and then, I saw the bag of lemons on the counter.
Betty Crapper has a weakness for frozen lemonade. How many spoonfuls do you think she ate before the sorbet was completely frozen?
Lemon Sorbet
Adapted from David Lebovitz's The Perfect Scoop
2 1/2 cups water
1 cup sugar
zest from 2 lemons
1 cup freshly squeezed lemon juice (6-7 lemons)
Mix 1/2 cup water and sugar in a medium saucepan. Add the zest of 2 lemons. Heat and stir until the sugar dissolves. Remove from heat and add remaining 2 cups water. Chill mixture in refrigerator. Once chilled add the lemon juice and freeze in your ice cream maker. Makes about 1 quart.
Notes
It was very tart and perfect for me. I can't wait to make it again.
I gave some to my mother in law and it was too tart for her. If you like your lemonade sweet use 1 1/4 cups sugar!
How do you like your lemonade? Betty Crapper wants to know.
