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:
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
Bar on 4: Neiman Marcus
9700 Wilshire Blvd
Beverly Hills, CA 90212
Tasca Wine Bar
8108 W Third St
Los Angeles, CA 90048
4437 Sepulveda Blvd
Culver City, CA 90230
Auntie Em's Kitchen (Coming soon!)
4616 Eagle Rock Blvd
Los Angeles, CA 90041
Little Flower Candy Company
1424 W Colorado Blvd
Pasadena, CA 91105
Lemon Basil Sorbet
- 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