Sherbet

I made one batch of the lemon buttermilk sherbet last night, and declared it lovely. Nice and creamy with a gentle lemon flavor. Dana said that it's very buttermilky, and needs more lemon. I bought enough for two batches (like y'do), so I'm going to whip up another batch this morning.

We don't have a zester (egads, there's a gadget we don't own), so I zested yesterday's lemons with a vegetable peeler, minced them all up, and then strained them out when I poured into the ice cream maker. This morning I will attempt either a more fine mincing or possibly use the cheese grater -- it's not the big cowbell one, though, so that wasn't effective yesterday. And, yesterday I was pressed for time getting the mixture put together before our meeting; today I can take more time with the mincing.

I am Horatio Hornblower; see me mince.

(no subject)

Necessity being the mother of invention, I used the truffle shaver to zest my lemons directly into the bowl, so these will not only have more surface area than the last batch, they will also have retained more lemon oil.

My disposal has eaten the remains of 6 lemons in less than 24 hours, and is the nicest smelling disposal ever. Same goes for my hands.