Thursday, July 2, 2015

Red, White, and Blueberries

I has been exceptionally hot in the Northwest and since most people in Seattle don't have air conditioning, when the temperature climbs to 90F (32C), it's best to chill out, and I can't think of a better way than to eat cooling sorbet. 

You can always try Baskin Robbins, but I'm a big fan of making my own sorbet and I love the excuse  to use berries. But I do hope the hot weather doesn't last. Berries don't like the heat. They prefer cool days better. Me too. The hot berries get soft, the greens become thirsty and the plants want more water. And we could use a little more rain.

So be thankful when the farmers at the markets have berries because berries aren't easy to grow, especially when they're grown organically.

I found this great idea for a sorbet in the Cuisinart Ice Cream and Sorbet Maker handbook. Years  time ago, my Aunt Virginia told me product booklets are the best places to find good recipes and after all these years I know she was right. The recipe said, Easy Frozen Lemonade. I thought of raspberry lemonade. Then I saw the blueberries at a local market and got this idea for a great 4th of July dessert.

My first attempt did not come out like soft ice cream. That's what the texture should be, but it had too much liquid because I'd overfilled the ice cream maker. Don't overfill it!  I let that mixture thaw. Well, actually we ate some of it, but I froze the ice cream maker bowl overnight.  Then with the remaining defrosted mixture, I tried again, twenty-four hours later.

I poured the mixture back into the ice cream maker and in just 20 minutes got amazing results.  Just don't leave this slushy in the freezer for days or it will be come rock hard because it has no fat in it.  But then you could probably let it defrost just enough to churn it again.

Raspberry Lemonade Slushy with Coconut Sorbet and Blueberries
(Makes 4 servings)

3 cups lemonade
1 1/2 cups raspberries (chilled)
Coconut sorbet
1 to 2 cups blueberries

Pour lemonade and raspberries into freezer bowl of your ice cream maker.  Turn machine on and let it churn for 30 minutes or until mixture is fairly stiff.  Scoop into bowls and serve with coconut sorbet.  Top with blueberries.

It is so good, I even shared a bit with my Cooking Assistant.

1 comment:

Miz Helen said...

Hi Debra,
Hope you had a great holiday, the Sorbet looks amazing! Thanks so much for sharing this awesome recipe with us at Full Plate Thursday!
Come Back Soon,
Miz Helen