– Click here for this recipe in Dutch -> Citroen sorbet scroppino cocktail –
My mouth is half numb while I type this because I just came back from the dentist. It was the third Wednesday in a row that I had to be there. Or well, ‘had to be there’…
The first time I was there for a checkup after not seeing a dentist for 1.5 years. So now there is a lot that needs to be done, according to my American dentist. After an extensive checkup where fourteen pictures (both X-ray and normal) were made, I walked out the door with an extensive treatment proposal.
It’s very different from the Netherlands, where they only do the bare essentials as removing tartar or fill a cavity.
Last week I went back for my first ‘deep cleaning’ at the dental hygienist. Unfortunately these treatments are not new to me, but here in America, there is an extra advantage. It’s the motto: “We do not want you to feel uncomfortable.” With this motto also comes a numbing gel, also called ‘the magic numbing gel “. Okay, I definitely made that up myself, but it certainly is magical! Why don’t they have that in the Netherlands? Why did I only learned about this magic stuff just now?! Last week I had the deep cleaning on the right side of my mouth with a thick layer of that magic gel on my teeth. But it still hurt a few times unfortunately.
Today I came back for another deep cleaning on the left, but this time I asked for some extra numbness. And it’s still numb after 2.5 hours. First I got another layer of magic numbing gel on my teeth before she poked the thin anesthetic needle into my gums and palate. Perfect! Because I didn’t expected that. I was ready to breath through the pain of that nasty stinging needle… Magic gel ftw!
Next week I have to come back to get four cavities filled. I’ve seen the pictures of my teeth and in the Netherlands a perfectionist dentist would have only filled one cavity, but having grooves in your molars is obviously out of the question in America 😉 After those four I have to come back for two other cavities on the left, another deep cleaning and checkup in a month, a crown and braces.
For the crown I must save up and those braces won’t happen. Of course, I would love to have straight teeth using Invisalign (you guys! straight teeth within a year! Can you believe it!?) But I’m not willing to pay $ 4,500 for it. In fact, I don’t even have that much money: P
It will take me another few weeks and then I have a perfect American smile. With my own crooked teeth 😉
Anyway, I wasn’t here to talk about my teeth and the American dentist, on the last day of “National Ice Cream Month” I’ll give you another delicious ice recipe. This time it’s a summer sorbet prosecco cocktail.
I love to drink Scroppino’s! It’s a spoom that’s being drunk as a side dish or dessert at a dinner. But I think you can always drink it, if you feel like it!
After making the lemon poppy seed cookies with chocolate I had a few lemons over packed with delicious juice, because I only used the zest for the cookies. And with this juice, I then made a Meyer lemon sorbet with some mint, because yes… why not? And I also put some rum in it.
The cocktail that I made is not quite a Scroppino because a Scroppino is made of lemon sorbet, vodka and grappa. And my cocktail is made with lemon sorbet, rum and prosecco. A Scroppino is mixed together, I chose to simply pour the prosecco on top of the sorbet and slowly let the sorbet melt into the alcohol.
I really had to restrain myself not to drink both the cocktails after shooting them, as it’s so delicious!
You know what? Forget the numbness, I’m making a lemon sorbet prosecco cocktail right now. And I will drink it with a straw! 😉
A refreshing summer prosecco cocktail with home made lemon sorbet with mint and rum. Can I have another one?
- 1 cup + 1/3 cup filtered water
- 1 ½ cup sugar
- 6 mint leaves, cut in small pieces
- Juice of 3 Meyer lemons (about ¾ cup)
- Zest of 1 Meyer lemon
- 2 Tbsp white rum
- 4 cans of prosecco (about 6 floz each)
- Combine the water, sugar and the mint leaves in a small saucepan. Heat it over medium heat and boil until the sugar dissolves, this goes really fast so be prepared.
- Remove the pan from the heat and allow to cool.
- Stir in the lemon juice, zest and rum once cooled and pour it into a wide metal or glass baking pan. Freeze until firm*, about 2 or 3 hours.
- Stir with a fork every 30 or 45 minutes, to make sure the sugar doesn’t cristallize.
- Use an ice cream scoop to put the sorbet in a glass, pour half a can of prosecco over it and garnish with lemon zest.
* alcohol won’t freeze and because there is rum in this sorbet it will always be a little softer than you’re used to.
Cheers and enjoy!
Please note: The lovely people at Frieda’s provided me with the Meyer lemons. Thank you Frieda’s!
You can find Frieda’s products at Ralphs and Sprouts (LA Area). If you can’t find what you’re looking for, you can always ask your produce manager at the local store to order from Frieda’s!