The Foodie Blogroll

Lemon Ginger Sorbet + Lemon Poppy Seed Sugar Cookies

Recipe taken from here

I had an abundance of lemon's leftover since I had made lemonade and didn't need as many lemons as I thought I would. So being the type of person who doesn't like food going to waste I quickly did some research on what I could make. I found this recipe and didn't look any further. Sorbet with lemon AND ginger? Yummy. And that's what it was - delicious. It was tart, spicey and sweet all at once. Definitely a nice mid-summers afternoon snack.


  • 1 1/2 cups lemon juice (about 5 lemons)
  • 1 1/4 cups sugar
  • Zest of 2 lemons
  • 2 tsp grated ginger
  • 2 cups water


In a medium saucepan, combine the sugar, water, and lemon zest. Cook until sugar has dissolved. Remove from heat and stir in the grated ginger and water. Allow the mixture to cool in the refrigerator or ice bath. Add the 2 cups of lemon juice and freeze in an ice cream maker.

Lemon Poppy Seed Sugar Cookies

Recipe taken from here

What makes a sugar cookie even more sinful than they already are? Throwing in some lemon juice, zest, and poppy seeds. I love love love sugar cookies. They are very highly ranked in my books, however, the flavour that lemon and poppy seeds create together is amazing. When put together with sin, it creates lust. These cookies are fantastic. These have to be tried!

Makes about 2 1/2 - 3 dozen cookies

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla
  • Zest of one lemon


Preheat the oven to 375 degrees. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.

In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add the dry ingredients and buttermilk. Mix well.

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.


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