In times gone by, sorbet was served between courses to cleanse the palate. I love this idea, even if we never have a fancy enough dinner party. Despite that, there is always a tub of this in my freezer. The latest batch is lemon and thyme sorbet. A mouth puckering recipe especially for lemon lovers.
I firmly believe that a business needs a landline. Something that makes it look permanent and here to stay. So, when I moved to Gordons Bay I ordered one for home. I worked from our house for the first 6 months, establishing the business down here. We needed the landline at that time, as it was the only way to access the internet. We moved the phone with us to our next rental as we only had dial up internet. And then on to our first house for the same reason. By the time we moved into our new house, WiFi was the way to go. But, we needed the phone for two reasons 15 years ago. One was for the alarm system and the second was for Dave’s Mum to be able to call us. Now, we only have it for emergencies.
At the same time, I changed our rental from monthly to annual. This year, having missed a month of normal routine I completely forgot to check how much the fee was. It is a very simple process as Telkom leaves a text message on the phone. By the time I had looked, the amount was nearly overdue. I made a note in my calendar how much airtime I had to purchase. And the following day, transferred that to my shopping list. Two days later I bought the airtime, and then promptly balled up the receipt and threw it in the bin! Clearly I was not thinking straight. I rescued the slip, recharged the phone and did that just in time. Our line had been suspended and a few days later I would have had to pay a reconnection fee.
Click on the links for conversions and notes.
Lemon And Thyme Sorbet
- 205 g water
- 205 g fructose
- 2 lemons, peel only
- 5 sprigs fresh thyme
- 300 mls lemon juice use the lemons you took the peel off, plus extra juice as needed
- Place the water and fructose into a medium size saucepan
- Heat over a medium temperature, stirring until the fructose has dissolved
- Add the lemon peel and thyme and bring to a boil
- Remove from the heat, leave to cool and then strain
- Measure off 200mls * then add the lemon juice
- Stir to combine and pour into a freezer proof container
- Place into the freezer for 4 hours them remove
- Break the frozen sorbet into chunks and place into a blender
- Process until smooth and then place the sorbet back into the container
- Place back into the freezer to set before serving
Inspiration published on Lavender and Lime September 14:
Do you have a landline at home?