So what could be better than a bit of homemade sorbet? Instant homemade sorbet, that’s what. And what’s more, it doesn’t even involve a freezer (which at this moment I in fact deprived of). Partly inspired by a Guardian article, partly by a friend’s chance passing comment on facebook I just felt the urge to be terribly creative. SO here’s an ad hoc recipe for those (quite rare) occasions when you have no sorbet on a snowy day, can’t be bothered to run to the shops and really quite fancy some.
Obviously these amounts depend entirely on how much sorbet you’re after, how sweet or not you like it etc. Remember though that snow has a lot of air in it so once it’s had warm honey and lemon juice put through it and melted a bit it’s a lot less by volume. Also, the reason I used honey is I have no sugar but I imagine that would work just as well.
A couple of mugfuls of fresh snow
2 tspn honey, warmed slightly to make it runnier
2 tbsp lemon juice
It’s really appallingly easy. Drizzle the honey and lemon juice through the snow, give it a good bit of stirring through and eat immediately.
On another note, today marks the one year anniversary of the blog. Extremely pleasing…