Every now and then I get the urge to make pasta from scratch. So last Saturday I set about making pasta dough. This is pretty simple; just add flour, olive oil, eggs and salt, let it rest and voila…there you have it lovely soft pasta dough.
Of course if it was that easy I would be whipping out a beautiful pasta dish every other weekend. However, we are not friends the pasta maker and I. In fact, I have a sneaking suspicion that the dashed machine might hate me!, paranoid moi? I firmly believe the machine is possessed with evil spirits whose greatest pleasure it is to eat my pasta dough and leave it in a mangled mess rather than rolling it out into beautiful slices of pasta perfection.
By the time I have rolled out enough pasta to make ravioli any joy and love that I should feel about preparing food for my loved ones has disappeared in a string of swear words that would make a sailor blush.
And so I pack the pasta machine away again and one day, in the dark distant future, I will get the bright idea to make pasta from scratch and I will dust off the machine and wonder why it has been relegated to the darkest corner of the cupboard…..
After much frustration playing with pasta it was a pleasure to delve back into desserts again and even better this Lemoncello sorbet was super easy to make. I have only made minor changes to the recipe by toning down the Lemoncello amount a smidgen. I would recommend tasting the sorbet before churning and adjust the amount of Lemoncello to your taste. It was super refreshing, but even toning down the lemoncello this sorbet has a big punch of lemon and a little goes a long way. I loved it.
Adapted minimally from Limoncello And Linen Water by Tessa Kiros.
You will require an ice cream machine for this recipe.
- 250ml water
- 3-4 strips of lemon rind (approx. 2″ long), with the white rind removed
- 180gm caster sugar
- 3 lemons juiced
- 2 tablespoons Lemoncello.
Place the water, lemon rind and sugar in a small saucepan. Bring to the boil. Turn the heat down and simmer for five minutes.
Remove from heat.
Add lemon juice and Lemoncello, stir to combine. Cool completely.
Note: Taste sorbet before churning and adjust Lemoncello amount to your taste.
Once mixture is cold remove lemon rind and pour into an ice cream maker. Mix for approx. 20 minutes until sorbet is thick (follow manufacturers instructions).
Place sorbet in a plastic container in the freezer. Freeze overnight.