![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Jun. 18th, 2013 04:22 pmI have an ice cream maker now. I have used it twice. The first time was for a dark chocolate sorbet recipe that turned out kind of okay but melted really quickly. The second...
Cook's Illustrated has a recipe for orange or lemon or lime or raspberry sherbet (American usage, not the British kind that involves fizzy stuff and straws). I'd link to it, but you have to have a subscription to read it. I used the orange sherbet recipe except for having to use a tablespoon of lemon zest rather than orange, as I didn't have an orange on hand, just two cups of juice.
It was fantastic. There's still some left, two nights after making it. But not for long.
Cook's Illustrated has a recipe for orange or lemon or lime or raspberry sherbet (American usage, not the British kind that involves fizzy stuff and straws). I'd link to it, but you have to have a subscription to read it. I used the orange sherbet recipe except for having to use a tablespoon of lemon zest rather than orange, as I didn't have an orange on hand, just two cups of juice.
It was fantastic. There's still some left, two nights after making it. But not for long.
