Feels like summer

We had some 90 - 100 degree weather last week and some citrus fruit falling off the trees so I decided to get out the ice cream maker and make sorbet. I made two citrus/herb blend batches and they were great. Well, the grapefruit was WAY too sweet (forgot to change the proportions of sugar from when I made the lemon) so there are some adjustments that I made before posting the recipe below.

In this previous post, I already raved about my ice cream maker but I seriously love it and I know it's going to get a lot of use this summer. But, if you don't have an ice cream maker, you can do this to make sorbet: When it gets to the part about putting it in your ice cream maker, put it in a big shallow pan (9x13 will do) in the freezer. Freeze until the mixture becomes slushy, about 2 hours. Using fork, stir to blend it and put it back in the freezer. From this point, stir it every hour for about 4 or 5 hours. Then, you can eat it or leave it until you're ready to eat it. The stirring makes crystals form and keeps it from being a big ice cube. This is technically called a granita and if you drink, the texture is actually better if you add a shot or two of vodka to the recipe (alcohol keeps things from freezing solid).

Sorbets (or granitas) make a good palate cleanser between courses if you want to make a fancy meal.

Lemon-Rosemary Sorbet (4-6 servings)

2 c. water
1 1/2 c. sugar
1 1/2 c. fresh lemon juice (about 6 lemons)
1 sprig of rosemary
1 T. lemon zest (optional)

Combine the sugar, water, and rosemary sprig in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until the sugar dissolves - about 3 minutes. Discard the rosemary. Cool completely (in refrigerator for a few hours or in an ice bath for 30 minutes). When it's cool, add the lemon juice and lemon zest and make it according to your ice cream maker's directions (for mine, it thickened in about 25-30 minutes and then I transferred it to the freezer for a few hours).

Grapefruit-Mint Sorbet(4-6 servings)

2 c. water
3/4 c. - 1 c. sugar
1 1/2 c. fresh grapefruit juice
1 large sprig of mint

Combine the sugar, water, and mint sprig in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until the sugar dissolves - about 3 minutes. Discard the mint. Cool completely (in refrigerator for a few hours or in an ice bath for 30 minutes). When it's cool, add the grapefruit juice and make it according to your ice cream maker's directions (for mine, it thickened in about 25-30 minutes and then I transferred it to the freezer for a few hours).