I can’t think of a better way to bring on the warm weather than this MINT LIME SORBET. Totally bold and refreshing all at once.
Anyone else getting antsy? You know, for the warm weather. The longer evenings of daylight are definitely making me so excited for what’s to come. Dinner on the patio. Saturdays spent outside reading. Walks to the park. All those amazing things we look forward to during the winter months. I really can’t complain much though – Utah got a weird weird winter with only a few snowfalls. So strange, but I’m not complaining at all!
The other thing I’m ridiculously excited about is the consumption of all things icy and cold. Icy beverages (of the adult variety), homemade ice cream, creamy popsicles, and sorbets that refresh from the inside out.
So when I was browsing through Joy the Baker’s latest cookbook (<– which I’m absolutely obsessed with and you must buy for yourself!) and caught site of her lemon sorbet, I got even more excited for summer and decided to speed things along on my end in the hopes that Mother Nature would get the hint and come up to speed.
The bold flavor in this sorbet isn’t for the weak. It’s a bit sweet with a lot sour, but refreshing none-the-less. It reminds me a whole hell of a lot of a margarita, and in fact, I intend to mix this with a shot of tequila in the winter months (or this weekend…)!
I have to talk real quick about this photo shoot session. I know you probably don’t think about all the behind-the-scenes stuff that goes on in order to make my pictures pretty, but there’s a lot. With this one, I had my camera on a tripod and needed to use several black foam-core boards to block out the light from many directions. Here’s the thing… I only have so many hands. I had to call in the troops. By the troops, I mean my 8 year old.
Now, when I’ve had him help me in the past by holding up a board for me, he’s complained the whole time that his arms are getting tired and then he moves the board all around, and it’s really not very functional. But this time, I taught him a bit about why he was doing what he was doing. I told him we just wanted a little tiny sliver of light to come in and showed him exactly where we wanted it to hit on the sorbet.
I think a light-switch turned on for him. He totally got it and was willing to help me for as long as it took to get the perfect shots. He even suggested to close a curtain over a window that I hadn’t even noticed was bringing in too much light. That was a total game-changer for this shoot.
I know it’s not much and probably boring to you, but as a photographer, seeing your kid get it is totally rewarding. You don’t feel like a crazy lady taking pictures of her food as much.
Now, back to what’s totally important here. We were talking about sitting on the porch with bowls of this bold sorbet in the middle of a blazin’ hot day. I can’t think of any better way to cool myself off in the thick of the heat.
Maybe if everyone makes this this weekend, Mother Nature will get it and agree to bring on Spring!
- 1/2 cup pure honey
- 1/2 cup granulated sugar
- 1 large handful, (about 1/2 cup) fresh mint leaves
- 1 cup fresh lime juice
- 2 teaspoons vodka
- 1 teaspoon grated lime zest
- Before you begin, be sure that the bowl of your ice cream making has been frozen for at least 12 hours.
- In a small saucepan on medium heat, combine 1 cup or water with the honey and sugar. Cook, stirring, until the sugar is completely dissolved, about 2 minutes.
- Remove the pan from the heat and add the mint leaves. Stir, cover, and let sit for about 15 minutes to bring out the flavors of the mint. Strain the syrup, discarding the mint leaves.
- Stir in the lime juice, vodka, and zest. Pour the mixture into a pitcher. Cover and refrigerate until completely chilled, about 1 hour.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. It should only take about 5 to 10 minutes to thicken up to a sorbet consistency.
- Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
note: the vodka is needed in order to keep the sorbet from freezing into a solid piece of ice and keeping it slushy. You will need to thaw for about 10 minutes before serving still, but you'll have a perfect consistency if you make sure it doesn't freeze completely, with the addition of the pure alcohol.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Looking for more frozen treats?
Peanutty Coconut Vanilla Ice Cream with Fudge Ripple – Happy Food Healthy Life
Bailey’s Chocolate Mint Pudding Pops – Real Food By Dad
Coconut Mango Popsicles – Happy Food Healthy Life
Broiled Citrus Vanilla Bean Ice Cream – The Kitchen McCabe
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