Lemon is a great summer fruit that can be used in many frozen desserts. If you are new to cooking with lemon, check out these great tips working with this tart fruit:
Lemon juice freezes well. If you have a tree which is producing too many lemons, juice them and separate the juice into small Ziploc bags (1 cup of juice is a great amount). Lay the bags flat on a pan and freeze. They are easy to stack and defrost quickly.
Smaller lemons are typically juicier than large ones. However, if you have a recipe that calls for the juice of a lemon instead of a measurement, start by adding half the juice and then taste the result. Then you will find the perfect level of acidity for your taste.
Lemons are great as the star of a frozen dessert. Lemon granita or sorbet is a great palate cleanser after a heavy meal. They are both cooling on a hot day.
A splash of lemon can brighten up many sauces and toppings. I love a little lemon in with a cherry sauce, but it brings a great acidity to many fruits. Skip it with especially tart fruits, but add a tablespoon to strawberry or blueberry sauce for something special. If you taste a sauce or sorbet base and find it too sweet, lemon may be the best way to fix it.