A lot of this has been happening around here lately…
This was just a couple of weeks ago when we captured Taylor’s very first steps across my Dad’s living room. One day she had decided that the two occasional and tentative steps here and there were not enough – and off across the room she went. She hasn’t looked back since.
Amazing when that little something in development clicks, and then it becomes the norm.
This is the second must-make sorbet recipe for this summer (the first watermelon & berry goodness can be found right here). It is uncannily similar to recipe #1 but with one small caveat: EASIER! I made this recipe up and I was SO beyond thrilled with how it turned out for T’s first.
Lemon & Mint Sorbet
Ingredients: 3 cups water, 2 cups sugar, 1.5 cups lemon juice concentrate (because that’s a lot of lemons to squeeze – I love Italian Volcano), mint leaves, 1 loaf pan
Combine water and sugar together in a saucepan. Bring to a boil for a few minutes, reduce heat and add lemon juice. Allow to cook for a few more minutes and add mint leaves. Stir frequently until sugar is dissolved. Pour into a metal loaf pan, popsicle molds or similar and freeze overnight. You can also omit the mint for a more lemonade-flavored sorbet result.
Concentrate is much more powerful than fresh lemon juice so if you do decide to sub out the real thing be sure to adjust measurements accordingly (less water and more fresh lemon juice). Be sure to taste as you go to make sure your simmering sorbet is not too strong or too weak on the stove. You can’t go wrong – if it ever feels just a bit off keep adding sugar, lemon juice or water until perfection.
Enjoy with fresh raspberries, mint leaves and teeny tiny wooden bamboo spoons (for the ooooo effect). I also picked up several stacks of cute little gingham Oh Joy! paper cups for serving, they were the perfect size.
Okay, I’m off to scoop myself another bowl (I have an entire loaf of sorbet left over from the party!). And this is perfect for the 4th, no?
Watermelon & berry version of the above found here. More recipes and such found right here.
This is the yummiest icebox recipe I’ve ever made. I was searching for a warm weather dessert that would be easy to prepare for Taylor’s 1st birthday when I came across a June BHG article on homemade sorbet a month or so ago. I was totally on board when I discovered no ice cream maker required – just a freezer.
This is too easy of a delicious recipe not to enjoy multiple times this season. I’m getting excited just thinking about making another batch for July 4th (maybe strawberry this time? or peach?). Would make perfect popsicles, too.
The recipe calls for a simple syrup blended with whole fresh fruit (I think you could get away with frozen though). To make a simple syrup, heat two parts water to one part sugar over low heat in a saucepan until all of the granulized sugar is melted. Meanwhile in a blender give a quick blend to your whole fruit. Slowly add simple syrup and continue blending.
Once the simple syrup is added the contents may begin to separate but that’s okay. Now’s the time to pour that delicious blend right into a bread loaf pan (or other) and pop into the freezer.
Watermelon & Berry Sorbet
Ingredients: 3 cups water, 1.5 cups sugar, 6 cups seeded watermelon cubes, 4 cups berries, 1 loaf pan (modified from Better Homes & Gardens)
Quick recipe recap: Combine water and sugar together in a saucepan, bring to a boil and then drop heat to a simmer until sugar is melted and a runny honey consistency remains. Stir frequently throughout heating process. Blend fresh fruit, add simple syrup and continue to blend until a smoothie consistency (option: add fresh berry chunks back in for extra crunch – I’m going to try this the next time around). Fill a metal loaf pan and freeze overnight uncovered.
Tomorrow I’ll share the even easier sister version of this tasty recipe: lemon & mint sorbet sans blender (making it officially a 10 minute knockout dessert). 10 minutes plus freezing for a few hours, that is :). Update: here it is!
Love me some summer weather!
More summer recipes, cocktails and other random food-related posts stored right over here.