Anyone who lives or works on The Coastside can always pick out the visitors, whether they are from across the Bay or the other side of Highway 92, because they are always dressed as if summer were meant to be hot!
A seasoned Coastsider expects July and August to be our coldest time of the year. I have always thought that the contrast between locals in parkas and the unknowing “tourists” in T-shirts and flip-flops would make for a newsworthy photoshoot indeed!
But, this summer, I have had to pull out my “made-for-Hawaii” wardrobe as it has been eerily hot and humid here. Not to miss a good thing while it lasts (as we know that global warming must be at the bottom of this!), everyone has been out enjoying summer barbecues on the beach, twilight strolls in shorts, and midnight star-gazing with friends and family.
So, before this balmy weather disappears, and the typical Coastal blustery winds return, we decided to feature a refreshing icy dessert this week. Other than a freezer, it’s best to also have an ice-cream maker, which gives the best texture to this thirst-quencher.
Lemony-Lime with Minty Honey Sorbet
11/2 cups Lime Juice (may use thawed lime concentrate according to label instruction)
1 cup white sugar
2 tablespoons good local honey
1 tablespoon lemon juice + 1/2 tsp lemon extract
6 mint leaves
Combine sugar with lime juice and dissolve in microwave for 1 1/2 minutes. Stir until sugar dissolves. Add honey and lemon juice and extract, and stir until well combined. Break mint leaves into small pieces, crushing them at the same time, and add to the juice. Let the liquid steep for one hour, or until it is cooled. Strain liquid, to rid of the mint leaves, into ice-cream maker container.
If you have an ice cream compressor type machine, just follow the instructions to make sorbet. If using a regular ice cream maker, place liquid in refrigerator for 1 hour, then follow instructions.
Serve alone or with a cookie wafer. Delightful!
Until next dessert!
PHC, Moss Beach Productions
