As I sit here writing this morning my head is swirling as I look back on this last week and the weekend ahead. It’s been a good week, very good in fact, but this spring weather has me pleasantly out of sorts. I’ve needed to write a ‘to-do’ list each day just to stay on track. A few days of warm spring rain, turned into sunshine and our world is now awash in color. The trees pale green and the brightness of blooming daffodils are pleasantly distracting. I find myself wanting to abandon all that needs to be done and just sit on my front steps, feeling the warm sunshine kiss my cheeks.
The boys have been outside too, much to their hearts content. After games of ’21′ and shooting countless hoops they come inside, cheeks pink from exertion, eyes twinkling, asking for popsicles and ice water to cool them off. Although it feels early to be making such things (I keep asking myself, is this really March, in Nebraska), we’ve indulged anyway.
Since it’s Meyer lemon season I couldn’t resist the idea of enjoying their sweet, fragrant flavor in a sorbet. It is light and sweet and I love the yellow-orange flecks of color added from the zest.
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 tablespoon Meyer lemon zest
- 1 cup Meyer lemon (or regular lemon juice)
- In a small saucepan, bring sugar and the water to boiling, stirring to dissolve sugar. Stir in the 1 tablespoon lemon zest and the lemon juice. Pour lemon mixture into the bowl of a 1-quart ice cream maker. Freeze according to ice cream maker's instructions (approximately 25-30 minutes). Transfer to a container; ripen in freezer for 4 hours. Let stand at room temperature for 5 minutes before serving.