Lemon Sorbet Sunday

I made Lemon Sorbet this morning.
 
 I've posted about it before here and here.
I think I have the recipe down now. 

I have tried three methods to freeze it and I like the one I used today the best;

When I first made it, I did not own a ice cream churn. So I poured it into a 13 x 9  baking pan and stirred it every 15 minutes in the freezer. Lots of ice crystals.
The second time, I had found an electric  ice cream maker at one of my sales and it churned out a decent sorbet. Still some ice crystals.
I tried that method a couple of times before getting rid of it. Can you say giant box to haul out 1 -2 times a year?

Actually, it's because I read online about the ziploc within a ziploc method. You pour your ice cream mixture inside the smaller ziploc. Place inside the bigger ziploc along with ice cubes. Shake it continuously until ice cream mixture starts to thicken. Then leave in freezer and shake every 15 minutes or so to keep the ice crystals from happening.

I also made a sugar syrup to add to the coconut milk along with plenty of lemon juice from 7 Meyers lemons.
I used a box pack of coconut milk, 7 meyers lemons (zest and juice), the rest of my star anise (pulverised) and 3/4 cup of granulated sugar.

It took much longer than the one hour I originally read online. But, it's got very little ice crystals because of the constant shaking/stirring. Nummies.

I made another rope bowl today. I sold my orange one within a day of listing it on etsy.
However, the USPS decided to "deliver" it to a shared walkway/hallway of apartments in Brooklyn. My customer now has a 'neighbor' who has a very similar bowl. :-(

I made her a replica - or as close as I could. Re-sending it with a signature required. 

These are so fast and so gratifying to make. I am not done with these yet.

Hangar - straight ahead with runway off to the right. Room for table and chairs, swing, potted plants. I also have ten hanging baskets out here. The hummingbirds dive bomb us trying to get to the flowers first.

 I was sitting outside on the patio drinking my coffee this morning, planning my day.
I didn't get everything done but it has been so pleasant in the mornings out here.

We have had a mild summer so far with temps mostly below 80'. This next week, we might get to 90 --- but it is the end of July.

Tonight, once I figure out dinner, I have Lemon Sorbet to look forward to.

Happy Memorial Day

We had BBQ baby back ribs and watermelon out on the patio today.
Happy Memorial Day

 

This is one of the recipes I can do in my sleep. (Yes, I took a nap today)
Slow cook your baby back ribs in a foil cocoon at 300'f for a few hours until the meat starts falling off the bone. I usually cut up my baby back ribs into three rib sections.
I might throw a dry rub on, or not.

Fire up the BBQ. Turn heat down to medium. Place ribs on the rack and start slathering on BBQ sauce. I look for a sauce without corn syrup or wheat in it. I could make my own but that takes too much time for a holiday. Turn every 5 or 10 minutes and slather some more BBQ sauce on. Keep slathering as sides 'dry'. I try to get three complete turns of BBQ sauce to cook on before serving but that doesn't always happen.

We don't have kids home so we have leftovers. mmmm....mmmmm.

 

Next up, my second attempt to re-create Fifty Licks Lemon Sorbet.

My daughter found this 'ice cream' for me. It has coconut milk, sugar, lemon juice, star anise & saffron.
Fifty-Licks was distributing through Whole Foods but then drew back to their Portland Food Cart on Clinton. To my dismay.


I'm not a huge ice cream lover but to someone with multiple & devastating food sensitivities, this discontinuation of my lemon sorbet was sad. Sad.

So I tried to make some last summer.
 I did a great job re-creating the flavor but I didn't have an ice cream freezer. I dutifully stuck my concoction into the freezer and whipped it good every 15 minutes.

Yummy but it had Ice Crystals.

I found this ice cream freezer at a garage sale two weeks ago and tried out my 'recipe' again. Less ice crystals but creamier.

Need to test  more batches.

LEMON SORBET
Recipe - so far....

2 cans Coconut milk
3/4 cup Sugar
6 Meyer Lemons (The smaller, juicier lemons), skins grated and then cut up and juiced.
2 -3 Star Anise (pulverised in herb grinder)

1 - 2 sacks of ice - depending on the size of your ice cream freezer.
Rock salt (and no, regular salt does not help)

Throw your metal container part of the ice cream freezer into the freezer to get cold

Grate the skin of your lemons with your smallest grater.
Then juice those lemons.
{I saw one recipe where they just quartered the lemons and threw everything into a food chopper/blender.}

You can get Star Anise at my Thriftway or some place with a good bulk foods spice area.

If you can find Saffron there, good - buy the tiniest amount. I can't find it and you will only use it for this recipe so it became 'not necessary'.

Open your cans of coconut milk and pour/scrape everything into a pan.
Add your 1/2 - 3/4 cup Sugar
Your star anise
Your lemon zest and juice.

At this point you can throw this mixture into the fridge to get nice and cold or just go with it.
Pour into your cold metal can.

Attach your churn thingy and the lid. Pour your ice around the perimeter, layering rock salt occasionally.
Turn it on.

Check after 15 minutes, scrape down sides.

Mine took 30 minutes.

A good finish to the day.