Summer is finally here! In celebration we retrieved the Cuisinart ice-cream maker from the depths of the cupboard and made this glorious Lemon-Tarragon Sorbet. Smooth, lemony, cool deliciousness on a hot afternoon….
We had just returned from a fun yet toasty afternoon at the Wyly Art Center’s “Sidewalk Chalk Festival” illustrating the poems of Shel Silverstein.
Anton did “Where the Sidewalk Ends.”
The kids all had a great time getting creative with all the colours of chalk!
These flip flops were awesomely fun.
A lot of local restaurants had booths set up for the event. The Upper Crust Bakery came up with a line of lingerie cookies, “Buns in Thongs.”
Perhaps made with the adults coming for the live band in mind, they were more creative than the usual offerings, and very in tune with the summer day!
They also had a delicious key lime tart. They don’t have a website, they’re in the City Market shopping area in El Jebel, Co. Sandwiches, smoothies, coffees, ice cream, and Neat Treats.
After the chalkfest, we went home, washed our hands(!), and made sorbet.
It looked more like fresh butter when it came out of the ice cream maker! Adding some lemon zest on top gave it a more finished look and was extra-tasty that way, too.
Boil 3 cups water and 1 cup sugar.
Reduce heat and add 2 sheets of gelatin. Stir.
1 tsp dried terragon
2 tsp lemon zest
juice of 1 1/2 lemons
juice of 1 orange
Put in ice cream machine for 30 minutes.
Put into bowl and sprinkle lemon zest liberally on top.
Recipe courtesy Anton Uhl
All photos © leslie hunter uhl 2011