Is there a better way to celebrate summer than to indulge in guiltless ice cream consumption? Especially if it is home-made?
I love any ice cream, but when temperatures rise mercilessly I opt for a lighter and more refreshing flavor like lemon, lime or pineapple. A sorbet is probably the best choice on a hot summer day. And if fresh herbs such as mint, thyme, sage or lavender are added, the gustatory experience is rather ecstatic.
- 1 cup granulated sugar
- 1 cup water
- 1 1/2 cup freshly squeezed lemon juice
- 1 cup chopped mint leaves
- zest of 1/3 lemon
- dash of kosher salt to enhance the taste
- 1 cup champagne
- few small finely chopped mint leaves for decoration
- In a skillet dissolve sugar in water and slowly bring the mixture to boil. Simmer the syrup gently stirring occasionally.
- Place lemon zest and mint leaves in a mixing bowl and pour syrup into it. Mix well and let it sit for 20 minutes or so. Strain through a fine sieve.
- Stir in lemon juice. Add champagne.
- If you have an ice maker follow the manufacturers instructions. If you do not have one, simply use an ice cube dish. Pour the lemon champagne mixture into the dish and place it in the freezer. When ice cubed are formed, throw them into a blender and process until smooth.
- Mix in the mint leaves and serve in chilled glasses. Enjoy in good company!
If you want to make a sorbet without alcohol you have to add more water and more lemon juice. However, alcohol prevents sorbet from setting hard like an ice rock and allows you to scoop it nicely into the glasses.
By Dominique Allmon
Image by Lottie Davies