Darcy starts the Boston Marathon in about two hours! My all-important job is the roving gummy bear dispenser, starting from halfway at Wellesley. Fanny pack is stuffed with 13.1 miles of provisions — I shall not disappoint. She was a pretty strict carb loader last week, with minimal dairy. So I adapted this tasty sorbet from an Epicurious recipe, and it was my first time cooking with lemongrass. Raw, it reminded me of a cross between ginger and a scallion. Cooked, it was wonderfully fragrant. Although I used less sugar than called for, the sorbet was still too sweet. But the salt, lime juice and smoked paprika gave it nice balance.
Try to make the lemongrass simple syrup a day early, so it can chill — leave mangoes in fridge too. Leftover syrup would be great in a cocktail, pretty much whatever kind you like. I’d vote for a margarita or gin and tonic. Or maybe a brunch drink with dry prosecco and St Germain.
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