It is the end of August and as Labor Day approaches I bid farewell to what I call summer, although it really ends later in September (for those in the Northern Hemisphere). That glorious season brings so many beautiful things to us – fresh produce, longer days, a breezy freedom in terms of how we live, what we do with our time, and how we entertain. It is one of the reasons I love a dramatic seasonal change. It inspires one to create with a fresh eye, informed by the nuances found in nature. This change keeps the eyes, the brain and creativity from getting lulled into complacency. From the fabrics we choose to decorate with, what we wear, the plants we select to feature in both our gardens and interiors, the food we cook – even the colors we bring to our creative endeavors and the scents we use in our homes and on our bodies. This transition is exciting, each season presents endless possibilities with which to celebrate the time of the year, a place and an environment, even our mood. The easy change in season offers us the possibility of expressing our vision of the moment, and of course to be reminded of, and honor Mother Nature’s perfection in timing.
Lemon or Lime Sorbet
1 x lemon or lime peel, finely diced
2 cups of warm water
1 cup sugar
1 1/2 cups lemon or lime juice (from the scooped pulp)
2 egg whites, lightly whisked
For the shells :
4 lemons or limes
Slice the top off, about 1/4 of the way down, so you have a lid.
Remove the pulp with a melon baller or grapefruit knife.
Freeze both parts of the lemon or lime shells before filling.
Combine sugar, water and peel in a saucepan over medium heat, stirring until sugar dissolves. Simmer, without stirring, for 10 minutes until mixture thickens.
Remove from stove and cool.
Strain sugar mixture, stir in lemon juice and place in an inch deep dish for freezing.
Freeze for 1-2 hours until almost firm.
Transfer mixture to food processor, adding egg whites, and whisking until smooth.
Scoop into lemon or lime shells, filling generously and freeze until firm.
Top with sliced lids, and garnish with mint leaves.
* Full disclosure from the chef – I have actually cheated on a couple of occasions, and used a good quality, store bought sorbet, in my home made shells. None of my guests seem to have noticed, unless they are just too polite to say!
As I sit at my desk in Aspen (before racing off to take my first oil painting class) I see the subtle changes in the undergrowth, the first sprinkling of yellow Aspen leaves and I know it is soon time to say goodbye to the cool blues, aquas, and greens that I so often use in hot summer, and prepare to work with a new palette of rusts, reds, deep oranges and warm browns. Each beautiful and so right for its time -. cr