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goodbye citrus, hello summer

Well, summer might be too optimistic, but spring is definitely on its way.  Even though it isn’t their season, I associate citrus fruits with summer— especially citrus flavored ice creams and sorbets.  What could be better than lemon sorbet on a hot summer day? I know that we can buy oranges, limes, and lemons year round and so their season is somewhat irrelevant but the taste can really go downhill once summer starts. Now is the time to find a really superb variety of flavorful citrus fruits.  So, while we still have delicious oranges and lemons on the shelves of our markets, I suggest you take some time to make this orange sherbet and dream of summer.

This sherbet is so refreshing and sweet and would be the perfect accompaniment to a summer day spent poolside. It is also pretty amazing on a cold rainy spring night in Chicago. It is from my latest favorite cookbook, Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Foose. The book is exceptional. Delicious recipes and charming stories to accompany them. I bought the book last week and am already a huge fan. Recipes from this book will likely be popping up regularly from here on out, especially as the midwest thaws out and I am back to fresh fruits and vegetables.

Orange Sherbet (adapted from Screen Doors and Sweet Tea by Martha Foose)

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup. Remove from the heat and let cool to room temperature.

Add the orange juice and lemon juice to the syrup and chill for one hour.

Combine the cold milk and juice mixture and immediately pour into the bowl of the ice cream maker and freeze according to manufacturers instructions.  Transfer to a container and freeze until firm.

*** So, this recipe claims to make 1 quart of sherbet. This is obviously wrong if you look at the amount of liquid in the list of ingredients: 6 cups. This makes more like 1 3/4 quart of ice cream.