Recipe from Julia’s kitchen

by Jane Mason Cooking & Eating

On a recent trip to Germany to learn more about how they bake bread there, Julia effortlessly scooped some lemon sorbet out of a tupperware containter which signalled:  home made.  Pause.  Think.  Effortlessly scooped.  I do not associate that with home made.  I associate home made (no ice cream maker) with stuff that closely resembles ice cubes.  It’s the method that’s the trick.  Read more (and the recipe) here.