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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a lemon-based treat that is so good it will knock you over. It's accented with blue curaçao for a striking color. For something fun, serve the sorbet in scallop shells, which are sold at cookware stores. Ingredients:
1 1/2 cups water |
1/4 cup sugar |
1/2 cup plus 1 tablespoon frozen lemonade concentrate |
5 tablespoons vodka |
3 tablespoons blue curaçao |
Directions:
1. Stir water and sugar in heavy saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Add concentrate; stir until dissolved. Pour into bowl. Mix in vodka and blue curaçao. Chill until cold, about 2 hours.
2. Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead)
3. Freeze 4 stemmed coupes or scallop shells for 1 hour. Scoop sorbet into frozen coupes and serve immediately.
4. Note: If you do not have an ice cream maker, you can turn this mixture into a granitaan Italian frozen dessert. Place the bowl of the sorbet mixture directly in freezer. Freeze until semifirm, whisking occasionally, about 3 hours. Cover; freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen coupes.
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