A special addendum to the Lick It! cookbook review.

A friend has a lemon tree in her backyard. She can’t begin to use all those lemons so I grabbed a bunch the other day. Last night I mixed up the ingredients for lemon sorbet, according to the recipe in the Lick It! cookbook, and let it refrigerate overnight. This morning I pulled out the ice cream freezer, started it up, and poured in the lemon concoction.

The mix is simply lemon juice, sugar, and water. I used an evaporated cane juice for the sugar and juice from the fresh lemons. The mix looked like lemonade, although the light brown color of the sugar made it less than yellow. I wasn’t sure how pretty it would be when done.

It was already changing about ten minutes or so into the operation:

Yum. Twenty minutes in, I turned it off. Sorbets need to “season” in the freezer for about two or three hours before they are of the right consistency to eat. They come out of the ice cream freezer like a thick slush (in fact, the cookbook provides recipes for slushes using the ice cream freezer).

When I stopped the machine the mixture looked like this:

Several hours later I had some for dessert. It looked like this:

So fresh and flavorful, and about as easy to make as lemonade.

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Sections: Vegan Food
Topics: Food, veg, Vegan, vegan mofo