This evening, I am picking up our wee French nieces, Pumpkin and Turnip, at the airport. Adopamop will be there too. I’m very excited to see our brother, but I’ve NEVER MET TURNIP. And she’s two years old. So, I’m about as excited as any one person can be.
Now, I understand that you are coming to visit soon as well. Naturally, you want to see The Frenchies as much as I do. We will squeeze them hard and cover them with kisses. But here’s the thing: we aren’t allowed to swear around Pumpkin and Turnip. Also, I’ve been told that we aren’t supposed to talk our kind of French around them. Which is a total bummer because I’m getting pretty fluent in our kind of French.
So, I made you a palate cleanser. Because… well, because you’ve got potty mouth. And when I’m around you, I get potty mouth, and then 2.0 gets upset. Because he doesn’t swear. It’s not ladylike.
Sorbets are a traditional palate cleanser. Did you know that? You seem pretty smart, so I’ll assume that you did. The French are really into palate cleansers. They believe that they will remove lingering flavours from the mouth. They also think that they will aid with digestion and stuff. I’d like to believe that, but then I remember how hard it was to get proper drugs when I got sick in France. Because they still believe in tonics and shit. Zut alors! I should have said poop.
This lemon sorbet is basically frozen lemonade. Yah. It tastes exactly like frozen lemonade. You’ll notice that there’s a little vodka in there. Don’t get excited. It’s not enough to make you take your top off. It’s supposed to help prevent your sorbet from freezing into a completely impenetrable block of ice. I think you’ll like this sorbet, because it’s quite refreshing, and I know you’ve been sweating a lot in Toronto lately. So you could eat it OR shove some under your armpits. Also, it’s a little tart. Like you! (Okay, it’s very tart.)
I’d recommend making some of this and eating it as often as possible before you get here. And don’t feel bad that you won’t be at the airport tonight, because there’s always a downside. Like: I’ll be seen driving around in a vehicle with two carseats in the back. Comment gênant!
xox Rough Draft
. . .
Lemon Sorbet – adapted from Martha Stewart Living Magazine, May 1999 – print and make
Yields about 1 quart.
- 1 cup sugar
- 2 1/2 cups water
- 1/2 cup light corn syrup
- 1 cup freshly squeezed lemon juice
- zest from one lemon (optional)
- 1 tablespoon vodka (optional – helps prevent the sorbet from becoming as hard as a rock)
In a medium sized saucepan, combine the sugar, water, and corn syrup, and bring to a boil over medium-high heat. Gently boil for 2 minutes – the sugar will be completely dissolved. Remove from the heat. Transfer to a heat-safe bowl, and then stir in the lemon juice, lemon zest and vodka.
Allow the mixture to cool to room temperature, then chill in the refrigerator for at least eight hours or overnight.
Stir the sorbet mixture well and then process in your ice cream maker, according to manufacturer’s directions. Store in an airtight container in the freezer.
For easy scooping, use an ice cream scoop warmed with hot water and then dried with a dish towel.