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I was lucky enough to get a bag of Meyer Lemons, so I used the opportunity to make everything I set my heart on. I used this simple recipe.
1 cup sugar
1 cup water
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
2 teaspoons fine lemon zest
In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.
My second attempt at making sushi!
Although they came out great, I learn more each time I do it. I found this website to be a simple yet easy instructional guide. http://makemysushi.com
Things I have learned is to have the proper ingredients and tools. The first time my rice was not sushi rice, which made it less sticky even when using the sticky rice method. The second thing was to buy a bigger sushi bamboo mat to roll with. These things made my second time much easier to attempt.
I purchased salmon and ahi in the sushi grade fish section of 99 Ranch Market. I thinly slice the fish with my sharpest knife and layout on a plate. I use the juice of one lemon mixed with a few drops of soy sauce, minced garlic, peppers or green onion.
