Lemon Sorbet

I have to be honest with you. I have NEVER stopped at the 1/2 cup serving size on ice cream. I get started and bad things happen :) The other night I was wanting a treat and I had lemons from my Bountiful Basket but didn't want to make heavy/ time consuming lemon bars. This was a 3 minute fix and WONDERFUL. It was so refreshing and summery and was the perfect end to the day. The best part is I was completely satisfied after my 1/2 cup. Even better it was still great the next day (I think most homemade ice creams are not). I based this loosely on a Cooking Light recipe from ages ago. I am sorry there are no pictures. We were too busy enjoying. Maybe I will add them next time :)

Lemon Sorbet
2 cups water
1 1/3 cup sugar
1 Tbsp. lemon rind
1 cup lemon juice

Mix all together until the sugar is dissolved (2 or 3 minutes). Put into ice cream maker and freeze according to manufacturer directions. When it is done take out and let it ripen in the freezer for an hour. Enjoy your taste of summer!

BBQ Salmon

I am afraid this picture does not do justice to this great meal. This grilled salmon I have been making for years. I paired it with this squash-rice casserole from cooking light. The casserole could really be a light meal on it's own. It will be a great way to use up some zucchini in the summer.
BBQ Roasted Salmon - Cooking light
marinade:
1/4 cup pineapple juice (I open a can of rings and throw those on the grill with the fish)
2 Tbsp lemon juice
Marinate 4 6oz salmon fillets in a ziptop bag with the juices for an hour turning occasionally.

rub:
2 Tbsp brown sugar
4 tsp. chili powder
2 tsp grated lemon rind (when I get lemons cheap I always buy extra and juice them and grate the rind. both freeze well.)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Mix together to form rub. Rub over fish. You can then bake it at 400 for 12 minutes, OR do our favorite and grill it. Fish is done when it flakes easily.