I will be the first to admit that I am not a huge fan of lemon. When standing in front of a case full of pastries,  lemon anythings are always pushed to the bottom of the list. Even if something isn’t too lemon-y, I turn up my nose and refuse even the biggest of pleas to try the tiniest of nibbles. Yet as is the case with all happy endings the story continues with my inability to stop thinking about the gelato from our trip to San Francisco. How the preposterous lemon beat out all the other flavors to use in my recent sorbet endeavors, I’ll never know. Maybe it was the fact that it was the first thing that came to mind when I rolled “sorbet” around in my head. Maybe it was because a nice, tall glass of cold lemonade always hits the spot after a long day of working in the summer heat. Either way, here it is, and let me tell you, lemon is divine.
Lemon Sorbet

1 lemon’s peel, finely diced
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup carbonated mineral water
6 strips of lemon zest, for garnish
In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
Garnish each serving with a twist of lemon peel.

*If you have an ice cream maker you can use that instead and just following the manufacturer’s instructions. 

Over the weekend I was completely clueless (again) as to what to make for this post. I kept asking AJ what he’d like me to make and he was very helpful with long pauses of thoughtful thinking and “hmmm’s.” while reading through CNN.com.  “Should I make cookies? Maybe it’s too hot to make cookies.” I walked over to the oven. “We don’t even own a cookie sheet!” I thought I remembered having one at some point (I think one of the kitchen elves swiped it).
After quite a bit of fighting with myself about whether I should make cookies or not, I remembered it’s summer. It’s hot outside. I need to embrace the heat, make things that are cold and refreshing, something new. 
I had seen so many summer cocktails floating around and since we are not drinkers decided to make my own virgin, version of a great summer slush.
Truth be told, that coconut up there is false advertising. When we went to the store for the supplies (I always shop “in the moment”) AJ was insistent that we get a coconut. “You can put it in your pictures!” Oh and I did. I set those two drinks out, laid that coconut behind them, and bam! the oddest looking, most out of place, furry ball I had ever seen. This was not going to work. I showed AJ and he immediately got to work wrestling that coconut down, popping it open, and scraping out that meat, all without spilling a drop of his slushy.
These tasted so good; like a true Hawaiian adventure. I was really amazed. This drink was absolutely amazing. It made a whole blender full, enough for two tall glasses, but with enough leftover ingredients that I will be whipping it up again very soon.
Coconut Lime Slush
2 full trays of ice
3/4 cup of water 
1/4 cup of coconut cream
1/4 cup of frozen lime juice concentrate
Toss all the ingredients in a blender and process until it is thick and smooth. Pour into glasses and top with slices of lime and sprigs of mint.
You won’t regret it.