Category Archives: Desserts

Happy Easter to My Peeps!

THE PEEP EXPRESS!

I might ramble a bit today (what else is new?) because there are several reasons for writing today’s post. One being that I think this post is very appropriate for Easter since I made coconut cupcakes (I just think of Easter when I think of coconut cake…don’t ask me why!). It is also a fun post because my hubby has gone totally creative insane (just take a peek at the peeps in the pictures!). πŸ˜‰ We have now resorted to playing with our food!

BRINGING ON MORE PEEPS!

This is a sentimental post for me since the first picture I had on my banner for this blog was of these very same coconut cupcakes! Some of you may remember that photo (it was not a very good one – it had white balance issues). It certainly would have been rejected by my friends at the foodie photo websites! Back then (in November), I did not even know of those sites, so it would not have been a concern! Maybe I was better off not knowing about those sites! Now they just stress me out! Anyway, you food bloggers will know what I am talking about! πŸ˜‰

BEN PEEP

Back to the cupcakes…these cupcakes were a huge hit with family and friends when I first made them. Such a big hit, in fact, that I had some people (and you know who you are!) driving over to my house to pick them up on a moment’s notice. They truly are that good! In fact, I will be calling those people today once all these photos are taken because we do not need to be eating these. You will know why when you click on the link to the recipe below!

The other reason for just having some fun today (and being sentimental) is because I am saying goodbye to WordPress.com and moving to a hosted site within the next few days. 😦 That may not mean a whole lot to many of my readers, but when you return after the move, you will see a very different Bunkycooks.

THESE ARE SO CUTE!

I am excited and scared to death anxious about the new site because it involves way more computer skills than I have, so if things are a bit whacky for a while, please bear with me! To my subscribers (thank you, by the way!), you will probably need to subscribe again to the new site because I am not sure that the subscriptions will transfer over.

Now, once again…about the cupcakes…they are incredibly fattening delicious, so if you are looking for a really yummy coconut cake recipe, it does not get much better than this one! You can click HERE for the link to Ina Garten’s recipe. Now you should have known it might be her recipe if they are that decadent!!!

I hope you enjoy the pictures today. We are now TOTALLY certifiable! Keep checking back over the next few days to see the vastly improved Bunkycooks with a printable recipe and all! (Yeah! And the crowd went wild!)

I have had fun with my peeps and I hope you do the same this holiday weekend! This post gives a whole new meaning to the term “peep show”!

Let’s get together soon! Have your peeps call my peeps and we will set up a date! πŸ˜‰

OLYMPIC ACROBATIC PEEP TEAM

OLYMPIC ARCROBATIC PEEP TEAM!

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16 Comments

Filed under Coconut Cupcakes, Desserts, Easter, Fun Stuff, Peeps

Orange Tian – My First Daring Bakers Challenge!

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The challenge for March was hosted by Jennifer from Chocolate Shavings. This recipe is based on the one she prepared at the Alain Ducasse Cooking School in Paris, France. As Jennifer said, this is a “scrumptious” dessert and it truly is!

With this being my first Daring Baker’s Challenge, I must admit that when I checked in at the end of February to get my “orders” for the challenge, I rather felt like Jim Phelps (played by Peter Graves) from the original Mission Impossible! If you are much younger (and you just might be!), you probably can relate to Tom Cruise in the updated version of the movie. The Daring Bakers Challenge is supposed to be a secret until the “reveal” a month later. In other words, I did not utter a word to anyone about this dessert and kept it totally under wraps (at least to anyone that would know or care!) until now. Shhhhh……

I was excited about my first challenge, but not so sure about a dessert with oranges. I love citrus desserts made with lemons (especially Meyer lemons!), but this, well…oranges are just not my favorite fruit. I still remember way too many doses of orange penicillin when I was a kid, so I always relate anything that includes orange to that nasty stuff. Anyway, I was willing to give it a try! There’s always Mikey if I don’t eat it!

There were quite a few steps and this was done over a two-day period, but the results were phenomenal. The Tian was just divine (oranges and all!). I have thoroughly enjoyed having the leftover homemade orange marmalade as well. It was fabulous and nothing like the goop that you purchase in the store. Just forget about that junk and make this recipe for orange marmalade! That recipe alone was worth participating in this month’s challenge.

I offered to bring dessert to a neighbor’s dinner party the day these were prepared, so the guests were oh so fortunate to be able to enjoy this lovely treat. The only thing I wish I had done differently was to add a layer of dark chocolate to a few of the molds (on the pastry circles) to see how that might have tasted! I will have to try that next time!

Orange Tian

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract Β½ teaspoon
Unsalted butter ΒΌ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ΒΌ inch thick circle.

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients
Freshly pressed orange juice ΒΌ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange.

Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl β€” you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

[Tip: Be very careful when making the caramel β€” if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner’s sugar
orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter. Add a spoonful of caramel sauce and serve immediately.

Add a spoonful of caramel sauce and serve immediately.

An elegant, impressive dessert!

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Filed under Caramel Sauce, Daring Bakers Challenge, Desserts, French, Orange Tian, Oranges, Recipes

Bailey’s Ice Cream with Chocolate Shavings – Happy St. Patty’s Day!


This post is a bit late in making it for St. Patty’s Day, but after all, this is dessert, so it should be getting to you at about the right hour (if you are on the West Coast). I had a little post I had to do earlier in the day for the Sunshine Award (thanks again, Denise), so I am behind in all things (as usual).

I have to admit something…after making this ice cream, I am not sure I will ever want to eat another bite of ice cream out of a supermarket pre-packaged container again. I do not care who makes it or how much it costs…there is just no comparison to homemade ice cream! Besides, they don’t have the big boozy flavor that this one has! πŸ˜‰ How can you go wrong with Bailey’s Irish Cream and dark chocolate??? Besides, with a little green whipped cream, this one is soooo perfect to end your dinner of green beer (oh, yuck!) and Irish Stew for St. Patty’s Day!

As with most recipes for homemade ice cream, this one is simple. I always like to make the base for ice creams or sorbet a day ahead so it is well chilled. Other than that, piece of cake (no – ice cream!).

Anyway, I was going to just make the Bailey’s ice cream just straight up (ha ha), however, there was this bar of dark Valrhona chocolate just dying to get mixed up in that bucket of ice cream, so naturally, I had to comply!

Bailey’s Ice Cream with Chocolate Shavings
Makes about 3 cups

1 1/2 cups Bailey’s liqueur
1/2 cup sugar
3 lg. egg yolks, at room temperature
1 cup whole milk (why skimp now??)
1 cup heavy cream
1 tsp. vanilla (the really good stuff)
1/2 cup dark chocolate shavings (something semi-sweet) from a block of dark chocolate (I shaved the chocolate with a veggie peeler.)

Bring the Bailey’s to a simmer in a small, heavy saucepan and continue to simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup. Mine took about 15 minutes. The liqueur will be thicker and slightly syrupy. Set aside.

In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and the sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or a wooden spoon until the custard thickens slightly. (Be careful not to let it boil or you will have scrambled eggs on your hands (and not custard). I usually check to see if the mixture slightly coats the back of a spoon. If it does, you are done!).

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Add the heavy cream, vanilla and reduced Bailey’ Irish Cream. Cover and refrigerate overnight.

Stir the chilled mixture and then place in your ice cream freezer and freeze (according to your own machine’s directions). When the ice cream is semi-frozen, toss in the chocolate shavings and freeze until firm.

This stuff will not become totally frozen due to the amount of Bailey’s, so I put it in the freezer overnight to help firm it up a bit.


Wow…it it so rich and creamy and chocolaty! And if that wasn’t enough…I topped it with a little sweetened whipped cream with just a hint of green. Even though there is something scary about eating/drinking things that are not meant to be green…I just had to do it! πŸ˜‰ You will not, however, be seeing that picture….

Hope you had a Happy St. Patty’s Day!

6 Comments

Filed under Bailey's Irish Cream, Chocolate, Desserts, Holidays, Ice Cream, Irish, Recipes, St. Patrick's Day

Life Is Too Short – Eat Dessert Before Dinner!

I recently had a dinner party for some good friends, so I was going to write about what I served for dinner. However, I was not feeling the love to talk about lamb this morning, so I decided to write about the dessert course before the main dish! After all, everyone loves dessert! πŸ˜‰ (And the pictures are way better to look at, especially early in the morning!)

This is one of the best and easiest desserts that I make. It is Ina Garten’s Brownie Tart (click for the link to the recipe). I thought about baking a flourless chocolate cake, but I was not interested in buying 28 ounces of top-notch chocolate. I had already gone big time over the budget on this dinner party and was receiving many lectures from my hubby on how much I was spending on dinner (again!) This is a great alternative and a little less intrusive to your wallet.

The presentation is beautiful served on top of a small puddle of Creme Anglaise (click for the recipe, also by Ina Garten). Don’t drown it in the stuff, just a few tablespoons will do! The brownie tart is best served warm, but you can make it ahead. Pop the slices in the microwave for a few seconds to slightly warm up the yummy and gooey chocolate center before your serve it to guests!

I serve the creme anglaise chilled as a custard in the traditional manner (and not frozen, as the recipe suggests). Of course, making the ice cream version is delightful as well, but this is still my personal favorite. You can always find a brownie topped with vanilla ice cream (can you say fern bar dessert??). I know that a half of vanilla bean is optional in Ina’s recipe, but it really makes a difference. The vanilla flavor is much more pronounced and it certainly looks more attractive knowing that real vanilla is in the sauce!

There has been some discussion between several bloggers and chefs about the proper way to make creme anglaise. Should it be made with cream or milk? You can read this blog by Michael Ruhlman on the subject. I really did not know that it was such a hot topic!

I have made creme anglaise for many years and have always made it with whole milk. I find that when the custard is properly thickened there is no need for cream (at least not for the desserts I serve it with). The consistency is perfect. Besides that, who needs the extra calories? We eat enough fattening stuff around here! I would think that there might be times when making it with cream would be preferable, but I think this particular version is wonderful with the chocolate in the Brownie Tart.

This is a beautiful and easy dessert to make. It is perfect for a larger dinner party because it can serve between 10 and 12 guests (I think it is best served in smaller slices). You can bake it and make the creme anglaise in advance and assemble the plates when you are ready to serve your dessert. It is always a huge hit and looks fussier than the time it takes to make it. Most of my friends are not big cooks, so it is easy to fool them into thinking you spent many long hours preparing this dessert when you didn’t! πŸ˜‰

I feel better already now that I have had my dessert first!

Bon Appetit!

19 Comments

Filed under Baking, Brownie, Chocolate, Creme anglaise, Desserts, French, Recipes, Vanilla

Oh My Ganache!

THIS RECIPE IS A FINALIST IN THE GREAT AMERICAN BAKING CONTEST IN ATLANTA! Judging is March 11 at The Cooks Warehouse!

I decided to do some baking and enter the Great American Baking Contest in Atlanta. This event and bake sale help to support efforts by Share Our Strength to end childhood hunger in America. This year marks the 3rd anniversary of the bake sale in Atlanta. The actual event is on Thursday, March 11th at Cooks Warehouse in Midtown Atlanta.

My hubby and I will attend so that we can get to taste all the goodies, support the effort and see who wins the best dessert in all the categories (professional, amateur (that would be me πŸ™‚ ) and child baker.

I had been thinking about trying to create a cupcake that combined all my favorite things – dark chocolate, raspberries, mascarpone cheese and a little booze! Well, this is the winner!

I have baked a dark chocolate cupcake, filled it with a raspberry filling, glazed it with a dark chocolate ganache flavored with Chambord and topped it off with a decorative touch of mascarpone icing! There is nothing better than getting a bite of the cupcake with all the chocolate, raspberries and ever so slightly sweetened cheese. Oh, yum!

There are so many recipes for chocolate cupcakes out there. I know one of the favorites is Martha Stewarts’s One Bowl recipe. I say use whichever you prefer and then add the other goodies. I start with a recipe adapted from Cooks Illustrated. I add a little espresso powder to really bring out the flavor of the 2 types of chocolate. I prefer this one since it only makes 12 cupcakes and I know I certainly do not need to have more than that number in my home!

Be sure to check these cupcakes for doneness at about 15 minutes. You want to underbake them just a bit!

Oh My Ganache!
Makes 12 Cupcakes

Cupcakes
8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 teaspoon instant espresso powder
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. DO NOT overbeat the batter.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Raspberry Filling
1 10 oz. package frozen raspberries with sugar
3 Tablespoons sugar
1 1/2 Tablespoons cornstarch
1/2 teaspoon lemon juice

Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick. Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 – 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.

Chambord Ganache
3/8 cup heavy cream
1 Tablespoon unsalted butter
4 ounces semi-sweet chocolate chips
1 1/2 teaspoon Chambord

Bring cream and butter just to a boil. Pour over chocolate chips. Let sit for 5 minutes. Whisk until glossy and smooth. Add Chambord. Let mixture sit 5 minutes to set before frosting cupcakes.

Mascarpone Frosting
4 ounces mascarpone cheese
3/8 cup confectioner’s sugar, sifted
1/2 cup whipped heavy cream

Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined. Place in a decorating bag and decorate tops of cupcakes as desired.

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Filed under Atlanta, Baking, Chocolate, Cupcakes, Great American Bake Sale, Mascarpone Cheese, Raspberries, Recipes, Share Our Strength

Creme Brulee for Valentine’s Day!

I do believe that it is true that a way to a man’s heart is through his stomach! That would work for my hubby anyway! Creme brulee is certainly one of those foods that has him wanting more, so what better dessert would there possibly be to serve for Valentine’s Day dinner than creme brulee?! πŸ˜‰

I have even had men, whose hearts I am not at all interested in, asking me to make my creme brulee when we invite friends over for dinner. Maybe French origins have to do with the seductiveness of the dessert. There obviously is something about creme brulee…and I will not go down that road in this post!

If you are not interested in getting the guy and you are trying to get the girl…CHOCOLATE! Just forget all the other sweet stuff and buy the darkest and finest chocolate you can. Truffles with some yummy fillings are especially desirable, but chocolate works for sure!

Anyway, back to creme brulee. I have tried other recipes and have not cared for them at all. I even ended up with a kitchen disaster on one particular occasion. I won’t name names of chefs, but I wondered when the recipe called for a total of 9 eggs with 3 cups of cream…Hmmm….Scrambled eggs is what I got! What a total nightmare!

Any other recipes that I have tried have left me with creme brulees that have either been less creamy, too eggy in taste or breakfast, so here is my highly recommended recipe for this sexy French dessert. Go with Ina! Her recipe is foolproof, as long as you follow directions! Click here to view the recipe.

I cannot claim that I have changed or adapted a thing on this recipe. We like our creme brulee just straight up plain like it was meant to be! No pumpkin, no fruit cooked in the middle…just pure cream, eggs, sugar and vanilla (maybe spiked with a touch of cognac!). Ina adds the cognac and I have to say we do really enjoy the flavor. The only fancy thing I did was cook it in heart-shaped ramekins! Ahhhh….very romantic.

So, if you are feeling amorous (and certainly that extends beyond Valentine’s Day!), I suggest you whip up a batch of this creme brulee and you just might find your way into that someone special’s heart! If, however, you are pressed for time, pop a cork on some champagne, it might just do the trick! πŸ˜‰

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Filed under Cream, Creme Brulee, Desserts, French, Valentine's Day

Meyer Lemon Sorbet

This recipe is entered in the Best of Foodista Food Blogs Cookbook Contest!

I was afraid that we were past Meyer lemon season since I had not seen them in any of the stores lately and then Voila! there they were again! Of course, I bought a half-dozen of them. I feel like I am bringing home something special when I buy Meyer lemons. I look forward to finding ways to cook with them and especially enjoy their flavor in desserts. And once they are gone (usually by the end of March), they will not be available again until next Winter. Just in case you are not familiar with them, they are believed to be a cross between a regular lemon and a mandarin orange and originated in China.

I wanted to make something sweet, fresh and light with my unexpected purchase. I was craving a dessert that reminded me of Spring (since the Winter has been really long, miserable and cold here this year)! So, I decided to make a frozen dessert and after playing around a bit I had Meyer Lemon Sorbet. WOW! This sorbet has such a wonderful flavor! It is a delightful burst of lemon and orange along with a little tartness and sweetness.


I added vodka to the sorbet to prevent it from freezing too much. Because of that, the texture will be at its best if you take the soft sorbet from the ice cream maker and put it in a container and freeze overnight. The sorbet almost has the consistency of a true Italian ice. It was soft enough to scoop, but was not at all icy. You can see how smooth is was in the pictures!

I would also add that the flavor was more intense the next day as well. We really thought it was fabulous after sitting for a day. The 2 cups of sugar were perfect for our tastes, but you could reduce that if you prefer a more tart flavor. You could also use a little less of the zest if you do not want as much of the Meyer lemon flavor. I thought at first I might have been a bit over zealous with the zest, however, it was wonderful the next day. I would definitely make it again exactly as I did this time with no changes.

You better hurry up and get your Meyer Lemons and make this sorbet before they all disappear! πŸ™‚

Meyer Lemon Sorbet
Serves 8

1 3/4 cups sugar
2 cups water
1 large egg white, at room temperature
3/4 cups fresh Meyer Lemon juice (about 4 Meyer Lemons)
2 tsp. freshly grated Meyer Lemon zest
1 Tbsp. plus 1 tsp. vodka

Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled.

In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly. Add the Meyer Lemon juice. Cover and chill until cold or overnight (I chill mine overnight. The colder the better). The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.

Place the mixture in a well chilled ice cream freezer. Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard. Remove from ice cream freezer and place in another container. Freeze overnight.

Enjoy!

Meyer Lemon Sorbet on FoodistaMeyer Lemon Sorbet

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Filed under Desserts, Meyer Lemons, Recipes, Sorbet, Uncategorized, Vodka