“When we talk about perfect trust, we’re talking about what gives us roots, character, the stability to handle the hard times. Trusting God doesn’t alter our circumstances. Perfect trust in Him changes us. It doesn’t make life all rosy and beautiful and neat and lovely and financially secure and comfortable. But, trust that is rooted in an abiding faith in God makes all that real in us – secure, relaxed, and calm against insuperable odds.” Charles Swindoll
Psalm 57:1 My soul takes refuge in You; and in the shadow of Your wings I will take refuge.
This lemon sorbet recipe is shared by Marla Spencer. Marla and I were school classmates and good friends. I spent many lovely hours with her in her parents home. They remain some of my best childhood memories. Thank you Marla (and Tim!) for sharing this recipe.
Quick tips for lemons:
When shopping, choose smooth-skinned lemons that feel heavy for their size.
Store lemons in the refrigerator if you will not be using them immediately.
1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.
If lemon is cold, microwave it for a few seconds before squeezing to help extract more juice.
Before juicing, use your palm to roll the lemon on the countertop a few times.
If you will be using both the lemon zest and juice, remove the zest before cutting and juicing the lemon.
When zesting a lemon, make sure to remove only the thin bright yellow part of the skin as the white pith underneath is bitter.
Lemon juice sprinkled over fresh fruit such as sliced apples, prevents discoloration.