When Life Hands You Lemons...Make Sorbetto al Limone!

Spring is here, and fresh lemons are in season at theFarmer's Market. Seeing baskets overflowing with lemons reminded me of my timein Italy, where at the neighborhood Gelateria, I would routinely see crates offresh lemons stacked 5' tall waiting to be made into mouth tingling sorbetto. So, inspired by my two latest thrift store finds - theseMoroccan lanterns, a beautiful green vase and lemons from the Farmer's Market,I put together a Spring still life, along with a recipe for Sorbetto al Limone.Though it may be raining outdoors, as it will in Spring, bring the sunshineindoors with this recipe for Sorbetto al Limone, best served with crispchocolate dipped biscotti.

Sorbetto al Limone from Emeril Lagasse 2003

Ingredients

1cup water

1cup sugar

1cup fresh lemon juice

1tablespoon lemon zest

Directions

Bring the water and sugar to a boil in a small saucepan,remove from the heat, and cool. Combine the syrup with the lemon and zest andpour into the bowl of an ice cream machine. Freeze according to themanufacturer's instructions. After the sorbet is made, transfer to an airtightcontainer. Cover tightly and freeze until ready to serve. Makes about 2 cups of gelato.

These items are from thrift stores. Total cost: $12.