Ginger Cookie & Lemon Sherbet Sandwiches
Do you know Cate of Cate’s World Kitchen? No? You will not forget her after seeing the amazing dessert she has made for all of us! Cate is such an amazing girl with such a cool story.
She spent a year traveling around Asia teaching English and became a vegetarian! She is also a marathon runner and even ran a marathon, just a few months ago, while pregnant! What an idol!
So aside from what an amazing person Cate is, she is also an awesome baker. I always find myself drooling over something delicious on her blog. And for the Foodie Block Party, she did not disappoint! Scroll on down to check out the magical Ginger Cookie & Lemon Sherbet Sandwiches and try not to drool too much on your keyboard.
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I’ve been LOVING Jessica’s Foodie Block Party, and like almost all her other guest posters, I am contributing dessert!
Summer is my favorite season for dessert because there are so many options! Tons of fresh fruit, so many different ice cream possibilities, and since summer fare is usually lighter, more room left at the end of the meal to indulge.
My ice cream maker has pretty much taken up permanent residence on my kitchen counter the past couple weeks. In an attempt to keep things a little lighter, I opted to make sherbet instead of typical ice cream. My favorite thing about this sherbet in particular is how crisp and refreshing it is (lemon is great for that!). It does end up a little firmer than ice cream after being in the freezer for awhile, but after a few minutes on the counter, it’s easy to scoop.
If I were the type of person who threw fancy dinner parties, I would totally serve this sherbet in a hollowed out lemon, on good china, with dainty silver spoons. It’s easy to hollow out lemons with a paring knife and a spoon (obviously the thicker the peel, the easier it is to make sure it stays intact), and you can do this a few hours ahead of time and keep them in the freezer.
However, I’m more of the mismatched plates and stand around the barbecue kind of party-thrower, and ice cream sandwiches are perfect for that.
These ginger cookies stay decently soft even after spending a little time in the freezer, and complement the lemon sherbet really nicely.