Will be making the Pumpkin Custard Profiteroles with Maple Caramel from Epicurious (http://www.epicurious.com/recipes/rec...) for Thanksgiving dessert this year, but wanted to have a palate cleanser inbetween all the rich food from the meal and dessert.
I was thinking of making either of these lemon sorbets:
http://whatscookingamerica.net/Sorbet... or http://allrecipes.com/recipe/lemon-so.... I don't have an icecream maker, and don't foresee having the time to mush it up every half hour on the big day, but I also do not have a food processor or blender to mush it up from frozen if I make it ahead of time.
So I figure my options are: 1) make popsicles - do you think this would work? I kind of like the kitsch of it but I don't know if there is something to sorbets that doesn't lend themselves to popsicle form? 2) to just make it ahead of time, let it freeze up solid, and then start thawing it during dinner and trying to mush it up then.
Any thoughts, suggestions, alternatives? Thanks in advance!
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