It’s crazy hot over here this week, every single day in the 80’s. I’m sure someone in a different part of the country will get mad at me for not being super ecstatic about it, but yes, I would prefer it went down a few notches. It’s hard when you have a not-very-well-insulated house that matches the outside temp, a toddler who wants to be outside 24/7, and a third trimester belly.

We’ve been making it work though. We go on walks and take trips to the park in the mornings or late afternoons, and we’ve been enjoying dinner outside on the deck. Alright, maybe it’s not so bad. You know what really makes it not so bad? Citrus sorbet. Cold, tart, citrus sorbet.

I scored a handful of Meyer lemons from a friend at church and let them sit on our counter for a while as I figured out what to do with them. After doing a quick Google search for options, I quickly landed on using them in a sorbet, mainly because it looked really simple, I had all the ingredients, and I thought it would really capture the full flavor of the lemon. Also, I need more reasons to use our ice cream maker!

Pat and I have been enjoying the sorbet with a scoop of vanilla ice cream. I think it’s very creamsicle-esque. It’s been such a great treat at the end of a hot day. My 32 week pregnant belly (that’s not so discreetly popping out in the photo above) is very happy.

Citrus Sorbet

1 cup water
1 cup sugar
1 cup fresh citrus juice (I used a combination of Meyer lemon, lemon, and mandarin orange)
1 teaspoon grated citrus rind

Make a simple syrup by combining the water and sugar in a small saucepan and warming it over medium-high heat. When the sugar has completely dissolved, turn off the heat, add the citrus juice and grated rind, and let cool.

When cool, place in refrigerator to chill for an hour or more.

Churn in ice cream maker according to the product’s instructions. Ours took about 16 minutes to finish.