Happy Monthly Ingredient Challenge Day everyone! I kind of feel like Monthly Ingredient Challenge Day is a holiday, do you feel that way too? If you’re new to the best holiday ever, let me give you the run down: Once a month, a few of my fellow blogger friends and I all make a recipe using one common ingredient. Fun, right?!
This month’s ingredient to incorporate was lemons! I use lemons so often (I’m a crazy lemon lover), but for this challenge I wanted to do something out of my comfort zone. I also wanted to create a lemon recipe that made my taste buds do little dances. And I absolutely accomplished both of those goals!
This isn’t your run-of-the-mill lemon sorbet though. This lemon sorbet is made with green tea and honey, which gives it a depth of flavor that I can’t even explain to you. You’re going to need to try this recipe, for real.
PLUS summer is finally here. Finally. Finally. Finally. I’m definitely a summer girl–I grew up at the beach, so it would be absurd if I wasn’t a summer girl! And winter was absolutely brutal this year. I knew there was a lot of snow in Colorado, but holy moly, I wish they eased me into it! But I guess it makes this first week of summer that much sweeter.
So with the start of summer comes playing outside and having BBQs. You know what else it comes with? Cooling off with these delicious sorbets.
And don’t fret, you don’t need an ice cream maker to make these little beauties. Isn’t it great to be able to make ice cream without an ice cream maker? Although this isn’t ice cream per se, it’s pretty darn close.
All you need is a glass pan, a freezer, and a whisk! So, now you have no excuse, now you have to make them. And then invite me over.
- ¼ cup granulated sugar
- ¼ cup honey
- 1½ cup green tea
- The zest from ½ a lemon
- ½ cup fresh lemon juice
- 1 cup frozen raspberries
- Brew your green tea (store-bought is fine too, I just preferred to brew mine)
- In a small saucepan, stir together the lemon zest, 1 cup of the green tea, sugar and honey
- Bring to a boil over medium heat
- Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat, and allow to cool
- In a bowl, stir together the cooled lemon syrup with the fresh lemon juice and the remaining ½ cup of green tea
- Pour into a glass pan, add raspberries
- Freeze for 1½ hours, take out and stir with a whisk
- Return to the freezer and stir once an hour until frozen (3-4 hours)
- (If you do not want to freeze all the way, add ¼ teaspoon of Malibu Rum. I did this and it turned out beautifully. Don't be worried about children consuming this, it has about the same alcohol level as vanilla extract and with this small amount you can't taste it even a little bit!)
- Serve in hollowed lemon halves and garnish with a twist
Now do me a favor and go check out the rest of the amazing lemon recipes in this month’s challenge. My mouth is seriously watering looking at all of these amazing lemon dishes! Excuse me while I go buy all the lemons.