When I think of Taiwan, images of night markets, bubble tea and fried shilin chicken are the suppose to pop into my mind. And yet, all I think of is a tangy, sweet, refreshing, thrist-quenching lemon sorbet.
One of the gorgeous sights to visit in Taiwan is Yang Ming Shan, a beautiful mountain covered in lush trees, perfectly paved footpaths, bright pink cherry blossoms and all sorts of candy colored flowers. On my trip there this year, Mom and I had the pleasure of visiting this great place. But there’s a funny thing about weather, it changes. It starts off all promising to be cold and windy but ends up sunny and warm, without a single cloud in sight.
So there we were, in all our thick warm clothes, trekking up the mountain, trying to seem like it didn’t matter, but it did! And by the time I reached the top, all i wanted was a big scoop of something. Lemon sorbet was the perfect thing. And there was this one lone gelato shop right there. It was owned by a cute Taiwanese man who shared with us his story of going to Rome and learning the ways of true gelato making. And whilst his story was fascnating, the icecream spoke for itself. It was sour, lemony, sweet-ish and most definitely refreshing.
Til this day, I have yet to find another that makes me feel quite as recharged as that. Perhaps it’s the fact that I don’t go around climbing up mountains before having a gelato. Either way, one scoop was one scoop too little for the both of us.
Creamy Lemon Sorbet from Dolce Italiano
1/2 cup simple syrup (1 part water, 1 part sugar, dissolve)
1 cup plain Greek yoghurt
3/4 cup granulated sugar (I used a little less)
1/2 cup water
2 tbsp limoncello (optional)
1) Grate the zest of 1 lemon. Squeeze the juice of both lemons in a small bowl and strain to remove any seeds or pulp. You should have 1/2 cup juice
2) Place juice and grated zest in a blender. Add the yoghurt and sugar and blend on medium speed to liquefy the yoghurt, about 20 seconds (there should hardly any sugary grains when you rub it between your fingers). Add the syrup, water and limoncello and blend to combine.
3) Freeze sorbet immediately in an icecream machine according to manufacturer’s instructions
Enjoy! there’s enough to go around the room, even after you’ve trekked a mountain. :)