World Cup fever is raging. This became apparent to me yesterday as I was working in the kitchen and heard my husband yelling at the television “Come on! Come on!! What’s wrong with you??” England (referred to as ‘Team BP’ by the yeller) was playing the U.S., and our nation’s honor was on the line in the Boyle-Eggleston household, as it was in bars and homes all over the U.S.
Happily, we tied, which, because of our lowly status in the team pecking order, was the equivalent of a win reminiscent of the Revolutionary War. As the sporting war raged, I was ensconced in my own world, calmly making sorbet, one of my favorite desserts. I fell in love with the refreshing tartness of lemon sorbet as a child.
You couldn’t get it in the supermarket back then, but my father would take me to a place called Home Made, an ice cream shop in Northern N.J. that specialized in homemade ice cream and sorbets (though I think they called them ‘ices’ instead of ‘sorbets’). Home Made has been closed for over 20 years, but the memory of that simple, tart lemon sorbet is as fresh as ever. Fortunately, sorbet is one of the simplest desserts to make. Yes, it requires chilling and
freezing, but the hands-on time in the kitchen is next to nothing, allowing you plenty of time to watch the next World cup match. Homemade cookies, such as my Pistachio Shortbread Cookies,
are a natural accompaniment. The cookies, by the way, are also great with very finely chopped dried cherries added to the dough for some color and a pop of flavor.
Go U.S.A!
