|I eat it looking at this view from my hammock|
When made, this concoction may look like ice cream, but there is no milk in it. It uses a syrup and adds a tantalising teaspoon of orange blossom water. You don't need an ice cream machine to make it either, you can freeze it in a container and as it freezes smash it up a bit, several times with a fork. Low tech is good.
- 3-3/4 cups water
- 1-1/4 cups sugar
- 1 T. orange blossom water
- 1-1/4 cups lemon juice
- Put water in a pan with the sugar and boil together for a few minutes, stirring until the sugar has dissolved. It doesn't take long - don't let it turn to caramel.
- Leave to cool and add orange blossom water and lemon juice.
- Stir well and pour into a fridge container or ice trays.
- Cover with lid or foil foil and place in the freezing compartment of the refrigerator, set at the lowest setting.
- As the ice freezes a little, mash it up lightly with a fork without removing it from the trays, to reduce the size of the crystals. Repeat a few times at 1/2-hour intervals.
- Transfer from the freezer to another part of the refrigerator about 20 minutes before serving.
Serves 6. Or fewer if you are greedy.
This is something you can serve in small amounts between courses, to clean the palate. Only if you are feeding people with vast appetites of course.
You can make an excellent slushy with this sorbet. Put the ice in a glass and add a shot of water, stir and consume using two straws in the traditional manner.
Also delicious with a ginger biscuit - recipe to follow.
I use an ice cream machine and it makes a beautiful smooth white sorbet. It is also kind enough to roll it into four portions, that look like ghostly tennis balls.
If you keep it frozen for more than a day then it'll need to soften longer before eating, or you will break spoons.
I also make it with alcohol - two tablespoons added to the ingredients is plenty, if you use more it will make the whole less icy. If I use whisky I leave out the flower water, with rum and vodka I leave it in.