Wednesday, June 10, 2009
FYI, mom has her own small fridge in the annex(?). The other day something urged her to move the eight overripe lemons (which had been sitting in her fridge for months) to the main fridge in the kitchen. The veggie section of the main fridge was almost full and she asked me if I could make something with the lemons.
My parents make juice with goya (bitter gourd or bitter melon) and fruits almost every day, thus there's no need (and no space in the fridge) for lemonade. Other than lemonade, I couldn't think of anything else but lemon curd and lemon sorbet for using several lemons at one time. So I made lemon curd first. As I had expected, it was obviously too Western and too weird to my parents, and it's still kept in a small Tupperware in my own fridge.
Fine. It was expected. Maybe lemon sorbet would be a better choice that all three of us can eat.
So I decided to go for the sorbet, but unfortunately, on the previous day, all three freezers in this house became completely full with the last delivery of the frozen food mom had ordered without my knowledge. (She must have added the order after I checked the order sheet of the food co-op.) I asked her not to buy any more frozen food like that, which triggered another hunger strike. :( I'll tell you the details in my next post about the challenges, but anyway, it resulted in making some space in my own small freezer and I was able to make this sorbet.
I used the recipe on this Japanese site. The ingredients are simple: granulated sugar, water, rind of half a lemon and fresh-squeezed lemon juice. I did put the first three ingredients in a saucepan and brought to a boil, cooled it and added lemon juice, as the recipe said, but I was too lazy to strain the juice mixture with a cloth. :P
Still the sorbet turned out pretty good, and even mom liked it when she tried it after getting out her 3rd (4th?) hunger strike since I moved in. So I guess I can call it a success. It was extremely good and refreshing after the deep-fried dish last night.