2 cups sugar
Zest of 1 lemon, removed in large strips with a peeler
4 cups assorted summer fruit (peaches, nectarines, plums, honeydew, raspberries, etc/content/dam/parents/migrated-assets/articles/body-text-images), cut into bite-size pieces
8 fresh mint leaves, cut into a chiffonade just before serving
1 pint lemon sorbet
1/content/dam/parents/migrated-assets/articles/body-text-images In a medium saucepan, combine sugar with 2 cups water and the lemon zest/content/dam/parents/migrated-assets/articles/body-text-images Bring to a boil, then turn off the heat and let cool/content/dam/parents/migrated-assets/articles/body-text-images (You have made simple syrup!) When the syrup is cool, remove the zest/content/dam/parents/migrated-assets/articles/body-text-images
2/content/dam/parents/migrated-assets/articles/body-text-images Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine/content/dam/parents/migrated-assets/articles/body-text-images Cover and refrigerate for at least 1 hour/content/dam/parents/migrated-assets/articles/body-text-images
3/content/dam/parents/migrated-assets/articles/body-text-images Ladle the fruit into individual bowls and sprinkle with the mint/content/dam/parents/migrated-assets/articles/body-text-images
4/content/dam/parents/migrated-assets/articles/body-text-images Nestle a scoop of lemon sorbet in each dish of fruit/content/dam/parents/migrated-assets/articles/body-text-images Serve cold/content/dam/parents/migrated-assets/articles/body-text-images
Makes 6 to 8 servings/content/dam/parents/migrated-assets/articles/body-text-images
NOW, ROCK YOUR KITCHEN!
GET INTO IT/content/dam/parents/migrated-assets/articles/body-text-images Contrary to popular belief, cooking skills are not genetic/content/dam/parents/migrated-assets/articles/body-text-images You just need to learn how to do it well/content/dam/parents/migrated-assets/articles/body-text-images Be confident, have fun, and drink wine!
READ THE WHOLE RECIPE/content/dam/parents/migrated-assets/articles/body-text-images Make sure you have the right tools and ingredients before you start/content/dam/parents/migrated-assets/articles/body-text-images Last-minute substitutions don’t usually work out well/content/dam/parents/migrated-assets/articles/body-text-images Don’t forget to preheat the oven!
PREP FIRST/content/dam/parents/migrated-assets/articles/body-text-images Commit the phrase mise en place to memory/content/dam/parents/migrated-assets/articles/body-text-images It’s French for “put in place,” and it means to get all your prep work (chopping, measuring, etc/content/dam/parents/migrated-assets/articles/body-text-images) done before you start cooking/content/dam/parents/migrated-assets/articles/body-text-images
For more tips and mouthwatering recipes, pick up Anne Burrell’s new book Cook Like a Rock Star/content/dam/parents/migrated-assets/articles/body-text-images
Photo credit: Ben Fink Copyright 2011