It’s officially summertime, people. Wednesday was the day!! So of course, we need to have something super sunshine-y to ring in the new season for our Friday 5 O’Cocktail. Which is kind of a joke down here in Florida, ’cause it’s felt summer-y for ohhh, about 96 months straight now. But I realize that the rest of the country is not always stuck in the same exact high temperature humidity bubble all year, so here’s a groundhog-day-style wish that your good weather will stay for a while! In honor of all you Northerners — the Summer Sunshine Lemon Vodka Sorbet!!
Inspired by the need to cool down from sweltering heat plus the obvious need for alcohol, I designed this Summer Sunshine Lemon Vodka Sorbet to satisfy both needs at once — and the way they’re served is super cute at the same time! You could use these at a million different functions from weddings, birthday parties, barbecues, so many options! If you’re outside, you’d definitely wanna keep these on ice shrimp-cocktail-style, but they would be such a refreshing treat!
Check out the video for how to make it, plus some super fly dance moves and faces:
I’ve been inspired to make things in the fruit peeling lately, for some reason, and this is the first of the recipes I will share along that line. I think you could even add more alcohol to this one, but you didn’t hear that from me, and if you tell ‘em it was me, I will deny, deny, deny. And oh yeah, designated drivers, blah, blah, blah. You’re an adult, right? Not mentally, you say? Oh. Well, you can just walk home then.
This recipe is a finicky ice cream type thing, so you need to make sure you have at least 3-4 hours to prepare it. I did this spread out over the course of a day and that made it very easy.
Summer Sunshine Cocktail Sorbet
Serves 4, sorbet recipe adapted from Fig Jam and Lime Cordial
1/4 cup vodka
2 cups water
3/4 cup sugar
optional garnish: frozen blueberries/fresh mint
- Pare off the yellow rind of the ugliest of the 3 lemons. I used a potato peeler, but make sure to not get any of the white pith as it will make the simple syrup bitter.
- Add the water and sugar into a small saucepan and bring to a boil, stirring until the sugar is completely dissolved. Add the rind and continue to boil mixture for 15 minutes. A low, rolling boil is fine. Cool mixture completely. I put mine in the fridge overnight, but just 1-2 hours in the fridge will do.
- Cut the lemons in half, nice and neat because you will use the lemon peels for cute little cups to serve your sorbet in! Chop off a small slice of the bottom of the lemon parallel to the top so the lemon cup can stand up on its own. Juice the lemons and cool the juice in the fridge along with the simple syrup. Scrape out the insides of the 4 nice-looking lemon halves and place these in your freezer as well. This will help keep the sorbet cold when serving.
- Pour the simple syrup, lemon juice and vodka into your ice cream maker and run it for about 15-20 minutes or until you no longer see any change in the consistency. The vodka makes it more difficult for the sorbet to freeze so it will be like slush at this stage. Place the mixture in the freezer for 2 hours so it will set. This is a good time to freeze any implements you will use when serving like a martini glass, or an ice cream scooper. This will keep the sorbet frozen longer when eating.
- Assemble the sorbet lemon cups for eating: if you have accidentally made a hole in the bottom of the lemon halves when cutting or scraping, you can just serve this in a martini glass and the melting sorbet can drip out the bottom to be drank later! Otherwise, just place a scoop of sorbet into a lemon half and garnish with some frozen blueberries and mint.