Not only is absinthe used in legendary cocktails, you can also use it to make amazing desserts. The fennel and anise notes of the absinthe are sweetly balanced by the tartness of fresh lemon juice in this ultra-creamy sherbet.
2 cups heavy cream
1 cup whole milk
1 cup sugar
1 tablespoon lemon zest
3/4 cup fresh lemon juice
1/4 cup Absinthe (such as Lucid)
Step 1 Heat cream, milk, sugar and lemon rind in a medium saucepan over medium heat. Cook 6 minutes or until little bubbles form
around edges (scald). (See photo above.)
Step 2 Cover and chill 3 hours or until cold (or place over an ice bath and stir until cold).
Step 3 Gradually whisk lemon juice and Absinthe into cream mixture.
Step 4 Freeze in an ice cream freezer according to manufacturer's directions.
Step 5 Place sherbet in a freezer-safe container. Freeze 8 hours or until firm. Yield: about 4 1/2 cups.