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Blood Orange And Meyer Lemon Sherbets With Lime Shortbread

A home-style Blood Orange And Meyer Lemon Sherbets With Lime Shortbread made with Freshly Squeezed Blood Orange Juice, Sugar, Freshly Squeezed Meyer Lemon Juice, Water, and Heavy Whipping Cream For Lime Shortbread. Keep it handy for the next time you cook it.

Illustrative photo

Zutaten

• 4 cup
• 1 1/2 cup
• 1/4 cup
• 2 cup
• 2 cup
• 1 3/4 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 1 cup
• 1 tsp

Zubereitung (Vorschau)

1. 1

   Recipe from ``Bay Wolf Restaurant Cookbook" (Ten Speed Press, $35)

2. 2

   To prepare the sherbets: Mix together the ingredients for each sherbet and freeze separately in an ice cream freezer according to the manufacturer's instructions.

3. 3

   To prepare the shortbread: Preheat the oven to 300 degrees.

4. 4

   Cut the butter into small pieces and place in bowl of an electric mixer with a paddle attachment.

5. 5

   Add the sugar, flour, zest and vanilla.

6. 6

   Mix on low speed for about 10 to 15 minutes, or until the dough comes together.

7. 7

   Roll the dough out to 1/2-inch thickness and cut into desired shapes.

8. 8

   Place on parchment-lined baking sheets and bake for 20 minutes, or until light golden brown.

9. 9

   To serve: Place one scoop of each sherbet in a serving bowl and insert a piece (or two) of shortbread.

10. 10

    NOTES: from zosha's files: formatted by Deirdre Dee