Greetings LIFEers! This week we were thrilled to have Librarians Jill Vu and Tracy Williams, and staffer Huyen Doan teach us how to make Vietnamese summer salad and lemon sorbet. We were thrilled, first, because we got to eat delicious food, and second, because these brave ladies filled in for us at the last minute when two other presenters canceled. Thank you Jill, Tracy, and Huyen. The recipe for lemon sorbet is below, and the recipe for Vietnamese chicken salad is in the power point. Enjoy!
1 cup water
1 cup sugar
3/4 cup freshly squeezed lemon juice (about 3-4 large lemons)
1 tsp lemon zest
1) Make simple syrup by heating sugar and water in saucepan over medium-high heat until sugar is dissolved. Remove from heat.
2) Mix lemon juice, zest and simple syrup and chill in the refrigerator or in an ice bath.
3) After mixture has chilled, freeze in an ice cream maker according to the manufacturer's instructions.
4) After frozen, store in an airtight container in the freezer.
Note: If you don't have an ice cream maker, you can still make sorbet. Just place the sorbet mixture in a shallow pan in the freezer and occasionally stir with a fork until the mixture is frozen. If the mixture is still chunky, you can place it in a food processor or blender and process until smooth.