In the Spirit of Julia Child: Candied Lemon Zest & Summer Sherbet
Fri, May 15 at 11am
A hands-on workshop in citrus, sugar, and joyful technique
Step into a brighter, more fragrant corner of the kitchen—one inspired by Julia Child’s love of simple technique and her delight in transforming humble ingredients into something extraordinary. In this hands-on workshop, we’ll focus on preserving lemon zest in syrup, capturing pure citrus essence at its peak and creating a versatile staple you’ll return to again and again.
You’ll learn how to balance bitterness, sweetness, and acidity while making this aromatic syrup from scratch. And in true Julia fashion, we’ll embrace a spirit of je m’en foutisme—a cheerful refusal to be intimidated. Sugar at high temperatures? Syrups and caramels? Nothing to fear.
This is a fully hands-on class: you’ll be slicing, simmering, tasting, and adjusting throughout. We’ll bring our preserve to life by making and enjoying Julia’s refreshing French iced dessert, Fresh Lemon Sherbet, and explore how it can elevate cocktails or mocktails, or add a subtle lift to a light sponge cake.
Relaxed, encouraging, and rooted in the joy of cooking, this workshop is designed to build confidence and spark creativity. Each guest will leave with a jar of preserved lemon zest and plenty of inspiration for using it at home.
Includes:
Hands-on instruction and guided making
Citrus-inspired snacks and baked treats
Preserved lemon zest syrup to take home
Fresh Lemon Sherbet tasting (made together)
Ideas for drinks, desserts, and simple elevating touches
Duration: ~2 hours, Group size: Limited to maintain an intimate, hands-on experience
A portion of the proceeds from this will benefit the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts.
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