When I was younger, my mom used to throw these fabulous couples dinner parties with her friends, complete with the finest china, silver and beautiful printed menus. I remember one evening, she let me have a taste of a lemon sorbet that they served in cut-out lemon baskets and I’ll never forget it. She told me it was to cleanse the palate in between courses and I thought it was so fancy and special. This is my tribute to her and her friends, they called themselves and continue to call themselves, “Les Dames”.
Skill Level: Moderate
Prep Time: 35 minutes
Cook Time: 4 hours for sorbet to set in the freezer
Yield: Serves 8
4 cups water
4 cups sugar
1 cup yuzu citrus juice (bottled or freshly squeezed)
1 ½ tablespoons orange zest
fresh mint leaves for garnish
Make a simple syrup by whisking the water and sugar in a medium-sized pot over medium-high heat. Bring to a boil and stir constantly until the liquid becomes clear and all the sugar is dissolved.
Remove from the heat and pour into a bowl that is set over an ice-bath. Continue whisking every 5 minutes until completely cooled, about 20 minutes.
After cooling, stir in the yuzu citrus juice and zest.
Place in a 9-by-13 inch pan and freeze. Every hour, stir with a fork so that the sorbet forms a slush but does not turn into a solid block. Freeze for 4 hours minimum.
Place in a 9-by-13 inch pan and freeze. Every hour, stir with a fork so that the sorbet forms a slush but does not turn into a solid block. Freeze for 4 hours minimum. The sorbet will remain in a soft and smooth when freezing continues.
Scoop in small bowls with fresh mint for garnish.