Today, because there’s snow on the ground, the sun is shining, and because the Pioneer Woman arrived in Colorado with her family, I decided to make my favorite dessert. It’s called Lemon Milk Sherbet. When we first moved to Denver, Carol Stephens (a very sweet elder’s wife) served this sunny dessert in pretty glass dishes, along with a plate of shortbread cookies. The very best recipes are the ones you try when someone has you into their home for a meal!
I love this simple dessert for many reasons. First, the fresh, yellow citrus offers a spot of sunny brightness, perfect for winter days. (Did you know that we get more sunny days than Miami, FL?) Second, the first sweet spoonful in my mouth makes me close my eyes, every time. It’s that good. It’s a light dessert, but a hit with teen boys. Third, the recipe is super quick and easy. And finally, making it is sheer pleasure because of the wonderful scent of lemon zest. Smelling citrus is supposed to be a natural mood lifter, you know. If you make this recipe, you might find yourself singing, “There is Sunshine in My Soul Today!”
LEMON MILK SHERBET
1/2 c. fresh lemon juice (4 or 5 lemons)
1 1/2 c. sugar
2 tsp. lemon zest
4 c. very cold milk
1/4 tsp. salt
Zest a couple of the lemons before you juice them. Combine sugar, lemon juice, and zest. Add cold milk. I always use skim. Freeze immediately. If you’re impatient (like we were), you can serve it semi-frozen in a couple of hours, and it’ll still be delicious.
Prayer for Today: Thank you, Lord, for Your many gifts that brighten our lives.