Thursday, July 15, 2010
When Foodbuzz offered to donate $50 to Ovarian Cancer Research Fund (OCRF) for every Foodbuzz featured blogger who posted a banana split recipe, I had to do it. The problem is I mainly post healthy recipes. I decided to post my version of ice cream and do a sorbet. Foodbuzz picks the Top 9 recipes each day and on Monday the entire top 9 will be "banana split recipes" in order to show support for OCRF. You can help to by going to http://www.kelly-confidential.com/foodbuzz and build a virtual banana split. So as soon as you are done reading this click on the link and go help the cause.
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tbs lemon zest finely chopped
Sprig of mint for each serving
Combine sugar & water in a medium saucepan and bring to a boil over medium high heat. Once it starts to boil, reduce to low and simmer until sugar dissolves. Cool completely. I usually put it in the freezer to cool quicker. When completely cool add lemon juice & zest. If you have an electric ice cream maker, turn the machine on, pour lemon mixture into the freezer bowl and mix until thickened. If not, pour into a freezer-safe bowl and freeze until thickened.
To serve put in bowl and garnish with mint sprig and/or lemon slices. Or you could add fresh berries. If you wanted to serve to adults but a scoop in a glass and fill with prosecco. This recipe is based on one that came with my Cuisinart Ice Cream maker.