Zingy and Refreshing Lemon Sorbet.
But first ……….big pants.
This week I have moved one step closer to my death bed but do you know what? I simply don’t care….It just feels so damn good………This week I have made the full and glorious transition to high waisted big cotton pants…..I am very surprised to feel as I do. I was expecting a kind of hopelessness to descend but instead I feel positively liberated.
I was fed up of the muffin top tummy roll thing above my pants. Bl..dy horrible feeling it under my clothes never mind catching a glimpse. So now with it all contained in breathable cotton I suppose I can forget it’s there. It’s all I can do not to cartwheel or other such jumpy activities. My middle-aged mojo had obviously been negatively compounded by completely avoidable overspill. Who knew…..
This current heat is not a friend of the weighty either. Whichever way I turn I feel the effects somewhere on my body of the dastardly chub rub. I have had to call a complete cessation to all housework. The only thing that has been able to cool my fevered brow is this incredible Lemon Sorbet. I used to love them as a child (weirdo) but had not given them a second glance since. Oh the wasted years…..
Lemon Sorbet Recipe
This Lemon Sorbet recipe is about as easy as you can imagine. Before this recipe I hadn’t a clue how to make a Lemon Sorbet. I did not realise that it could be so simple. You can use an ice cream maker but I can never be organised enough….. All I have done is pop it in the blender and it has emerged twinkling and as smooth as a baby’s bottom. Once the initial lemony smack in the face has passed it is quite possibly the most refreshing thing I have had in a long time! I urge you to try it. It is of course mostly an adult dessert and although high in sugar it’s got to be better for the chub rub than a Choc Nut Sundae….
Lemon Sorbet Recipe
Are you in need of serious refreshment? This Lemon Sorbet Recipe is super refreshing as well as delicious and with only 3 ingredients it's super simple to make too.
- 300 mls Lemon Juice About 6 Lemons
- 200 mls water
- 100 grams caster sugar white
Put the sugar and water in a saucepan over a moderate heat and stir until all the sugar is melted.
Allow to cool. I put the bottom of the saucepan into a bowl of iced water to seed up the chilling.
Pour the lemon juice into the syrup and pour into a tupperware box or I use a loaf tin. Freeze for 3 hours before emptying the frozen chunks into your food processor and blitzing it well. Keep going until it goes a much paler colour. Then return to the freezer for a further 3 hours.
You can of course use an ice cream maker or take the box out of the freezer three times during the freezing time and give it a good whisk.
Apply to Puckered Face
Join me for another easy frozen dessert – Vanilla Ice Cream
I have linked this Lemon Sorbet post with Cook Blog Share over at Easy Peasy Foodie and Fiesta Friday with Goats and Greens.