Friday, December 21, 2012

Lemon Bellinis for the Solstice

This year three friends and I celebrated renewal and new beginnings with a lemon themed meal. Introducing a smart young lady to two smart ladies further into their adventures over three courses and conversation.

We had so much fun I forgot to take a single photo, nary a one of any dish. And it all tasted so good, is so simple to prepare I'm going to share the recipes with you anyway...I have complete faith these will turn out perfect for you.

It is hard to go wrong when kicking off any gathering with Bubbly. By using alcohol free champagne and omitting the Limoncello kids can join in the toasts. I hope you enjoy these between now and Epiphany.

Lemon Bellinis

1 bottle of Sparkling Wine - I prefer Gruet or Fre if going alcohol free
1 pint lemon sorbet (see below for a recipe)
Limoncello - I love Paula's of Austin

Place a melon ball scoop of sorbet (1/2" sphere) into the bottom of each flute
Cover with Limoncello
Complete by filling the glass with Champagne

Lemon Sorbet

8 oz water
8 oz lemon juice
5 oz agave syrup
1 tsp Penzey's lemon peel powder

Blend all the ingredients together. Pour into ice cream maker for a cycle. Transfer to storage container and place in freezer until use. Much easier than battling the lines at the grocery store!

Adapted from See Girl Cook:

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