|When life gives you lemons, make lemon sherbet!|
The gift that my husband so lovingly acquired for me at Unicorn Books is a church cookbook called Queen Anne Goes to the Kitchen. It is a compilation of recipes that were submitted by "The Episcopal Church Women of St. Paul's Parish" in Centreville, Maryland. It was originally printed in 1962 and was reprinted in 1993 (which seems like just yesterday, but is really 17 years ago!) by Tidewater Publishers. In addition to local tried-and-true recipes, this cookbook is also filled with stories, scriptures, history, and even information about the church's Biblical Herb Garden. This is one that I'll read like a novel!
Continuing with my lemon theme, I began by marking all the lemon recipes in Queen Anne Goes to the Kitchen. I'm intrigued by the Old-time Lemon Butter which according to my mother, my grandmother used to make and serve on pop-overs. How could I have missed that? I didn't even know she made popovers let alone had access to lemons. This is going to require a bit of family research. The next lemon recipe that intrigued me was Lemon Sherbet which was submitted my Ann Dudley Brower Turner. Although I own a nice ice cream make, I've never made sherbet and was looking forward to trying this recipe.
This Lemon Sherbet did not disappoint! It only calls for three ingredients which are half-and-half, sugar, and lemons. The use of an ice cream maker, lemon juicer, and lemon zester is also required. The sherbet base requires no cooking and, therefore, does not need to be chilled before freezing. After a little less than a half hour in the ice cream maker, the Lemon Sherbet was a creamy soft-serve consistency. Of course, my sons and I did not want to wait for it to harden so we all enjoyed a luscious scoop straight from the maker. It was creamy and thick with a perfect balance of tart and sweet. My oldest son crushed up a graham cracker to sprinkle on top. This flavor combination reminded us of the Chick-fil-A Lemon Pie. I put the remainder of the sherbet into the freezer in an air tight container to enjoy later.
I am so grateful that my husband bought me another church cookbook to add to my collection. These type of cookbooks are always rich in history and filled with dishes that I can add to my daily cooking repertoire. I'm, also, grateful that life has given me an abundance of lemons so I can make lots of Lemon Sherbet. I can hardly remember why I got on this when-life-gives-you-lemons kick in the first place.
Lemon Sherbet Recipe
shared by Heidi's Recipes (www.heidisrecipes.com)
1 quart half-and-half
1 3/4 cups sugar
3/4 cups freshly squeezed lemon juice (about 5 lemons)
2 teaspoons lemon zest (about 2 lemons worth)
- Mix all ingredients together.
- Freeze mixture in an ice cream maker for about 25 minutes.
- Serve immediately for a softer consistency or transfer to an air-tight container and place in the freezer for a few hours for firmer sherbet.