Tag Archives: Sorbet

Strawberry Rhubarb Sorbet

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In what I would presume to be very old news by now in foodie-land, celebrity chef Bobby Flay has opened his first new fine dining restaurant in years: Gato. I’ve followed his career for years now, so of course Matt and I snagged reservations as soon as we could after Gato first opened last month. We figured it would be a luxurious, romantic date-night-out-on-the-town kind of dinner. And if you can experience that sort of thing at 6:30 pm on a Tuesday, well, then that’s what it was!

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In all seriousness, the meal was insanely delicious. Service was fantastic, the décor is beautiful, and the whole night was capped off with a celebrity sighting (Tommy Hilfiger) and dessert: for me, blackberry crostata with strawberry rhubarb gelato. Oh my. Simply *divine* (the dessert, not Tommy Hilfiger. I’m more of a Ralph Lauren girl myself). Anywho….

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I adored that gelato, and wanted to recreate it at home ASAP. But then I remembered that swimsuit season is rapidly descending upon us, and sorbet sounded better to my waistline. So Strawberry Rhubarb Sorbet it was! This little frozen treat is really wonderful, and so easy to pull off. The fruit really shines, and of course the color is stunning. This disappeared quite quickly in my house – I found we didn’t miss the cream of that gelato at all. Enjoy!

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{One Year Ago: Fried Green Tomatoes, Rhubarb Ginger Soda, Rhubarb Jam Tart}

Source: The Perfect Scoop by David Lebovitz

12 oz. fresh rhubarb
2/3 cup water
¾ cup granulated sugar
10 oz. fresh strawberries, rinsed and hulled
½ tsp fresh lemon juice

Wipe down the rhubarb stalks and trim the ends off. Chop or slice the rhubarb into ½-inch pieces.
Place the rhubarb, water, and sugar in a medium stockpot. Bring to a boil. Reduce the heat and simmer for 3-5 minutes, until the rhubarb is tender and cooked through. Remove from the heat and let it cool to room temperature.
Slice the strawberries and place them in your blender. Add the cooled rhubarb mixture and puree until very smooth. Chill in the refrigerator until thoroughly cold. Then churn in your ice cream maker according to manufacturer’s instructions.

Cantaloupe Sorbet

Cantaloupe Sorbet

Today is a day for massive laundry; soothing itchy sunburns; trying to persuade my cat from nesting in my still-packed suitcase; and maybe even unpacking said suitcase. Yep, we are officially back from a week of vacation! We had a great time, mostly great weather, and the most wonderful, coziest, most adorable little beach cottage you can imagine. I did LOTS of cooking and baking, some of which I even managed to snag some pictures!

farmer's market cantaloupe

One of which being this cantaloupe sorbet. Matt and I ventured to a really awesome farmer’s market last Sunday, and they had samples of all the fruits and veggies to try. One bite of the cantaloupe and I was convinced. It was so juicy and flavorful, and it cut like butter. I just had to turn it into sorbet.

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Delicious, easy, and fairly easy on the waistline; although I’ll hasten to add that it’s delicious mixed with vanilla ice cream…. And that might add a few calories… {shrug…}

cantaloupe sorbet

On its own or paired with ice cream, this is a wonderful little summer treat quite capable of giving exceedingly strong brain freezes, mostly because it’s so tasty that you’ll eat it a little too fast, and yeah, don’t ask me how I know all this. 🙂 Just enjoy it.

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Oh, and also enjoy a few pics from our lovely week!

{Note: the house itself was not lopsided, just the picture}

{our peaceful beach, where we spent many hours}

{my beloved other half enjoying the beach}

Source: The Perfect Scoop by David Lebovitz

1 (2 lb.) ripe cantaloupe
½ cup sugar
Pinch of salt
1 tsp freshly squeezed lime juice
2 tbs dry white wine

Peel the rind from the melon, removing any traces of green. This is easiest to do with a sharp chef’s knife. Split the melon in half and scrape out the seeds with a spoon.
Cut the melon into 1-inch chunks. Puree in a blender with the sugar, salt, lime juice and wine until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions.

Cherry Sorbet

Growing up, I added sorbet to the seemingly never-ending list of foods I disliked.  I’d really only had store-bought sorbets, and to this day I find them wanting.  The citrus ones are way too tart. All of them seem to lack flavor, but contain unsavory chemical undertones.  I just figured sorbet was something I would go through life not really eating.

Fortunately, I have changed my mind after making some myself.  It all started when I stumbled upon some fresh cherries in the fridge.  We’d meant to take them to the beach with us the previous Saturday, but had forgotten them in our haste to get out the door.  So there they sat, threatening expiration and decay.  I couldn’t let that happen to the tasty little beauties in the height of their season, so I figured I’d try a sorbet with them.

OMG.  So delicious.  It was balanced between tartness and sweetness, the flavor was very robust, and it wasn’t icy or watery like some store-bought cartons tend to be.  And it tasted very … pure.  Very natural, with no hint of anything chemical-y.  We scarfed the whole carton in a few days’ time.  Oh, and this is vegan friendly!

I recommend a cherry pitter for pitting these things.  I don’t have one; and you can manage without one, but if you use fresh cherries a lot, I’d definitely look into picking one up from a kitchen supply store. If you’re like me and don’t have one, here’s how you pit cherries.

-Wear clothes you do not care about.
-Have a large stack of paper towels handy.
-Take a cherry and gently smash it with the side of your knife.  Do this gently because juice will come splurting out all over if you hit them too hard.
-Take the cherry, split it open and coax the pit out.  It will come out very easily at this point.
-Repeat ad nauseum until you’re done with the whole bag.

Source: The Perfect Scoop, by David Lebovitz

2 lbs. cherries
1 cup water
3/4 cup plus 2 tbs sugar
1 tsp freshly squeezed lime or lemon juice
1/8 tsp almond extract

Stem the cherries and remove the pits. In a medium, nonreactive saucepan, warm the cherries over moderate heat with the water, sugar, and citrus juice until they start becoming very juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through. Remove from the heat and let stand until they reach room temperature.
Puree the cherries and their liquid with the almond extract in a blender until smooth.
Chill the mixture thoroughly, then freeze it according to your ice cream maker’s instructions. Serve immediately or let it set up further in the freezer.