Carmela Ice Cream's Jessica Mortarotti uses seasonally fresh ingredients and shares tips on making delicious ice cream and sorbet.Her ice cream can be found at the following locations:
Farmers' markets:
South Pasadena: Meridian Ave & Mission St, Thur 4-8pm
Hollywood: Ivar & Selma Ave, Sun, 8am-1pm
Arts District/Little Tokyo: City Hall - South Lawn, 1st St between Main & Spring, Thur 10am-2pm
Restaurants:
Bar on 4: Neiman Marcus
9700 Wilshire Blvd
Beverly Hills, CA 90212
310-550-5900
Tasca Wine Bar
8108 W Third St
Los Angeles, CA 90048
323-951-9890
Vinoteque
4437 Sepulveda Blvd
Culver City, CA 90230
310-482-3490
Auntie Em's Kitchen (Coming soon!)
4616 Eagle Rock Blvd
Los Angeles, CA 90041
323-255-8068
Stores:
Little Flower Candy Company
1424 W Colorado Blvd
Pasadena, CA 91105
626-304-4800
Lemon Basil Sorbet
Serves 4-6
- 4 cups purified water
- 3 cups sugar
- Zest of 4 lemons (Meyers work great!)
- 1 cup lightly packed fresh basil leaves
- 1 ½ cups fresh squeezed lemon juice
Combine water and sugar in medium saucepan, and stir over medium heat until sugar dissolves. Increase the heat and bring to a boil.
Reduce heat to medium, and add the lemon zest and basil. Simmer 3 minutes. Strain and transfer syrup to bowl and chill thoroughly.
Meanwhile, squeeze lemons for juice. Strain juice and reserve in a bowl.
Once lemon syrup is cooled, combine with juice. Cool in refrigerator for 4 hours or overnight.
Freeze in an ice cream machine according to manufacturers instructions.
Music break: Age of the Sun by The Heliocentircs