Every year I must prepare myself mentally for a cruel fate ahead: the end of the summer. Goodbye shorts and t-shirts, goodbye laying in the sun, goodbye golf (well, that could be a good thing for my fellow players). This year summer took too long to arrive and never got hot enough for my taste. I can only hope that winter will be equally wimpy. But, back to what matters, a recipe to put our ice cream maker to good use before storing it away. Another production of my beloved husband, this sorbet was quite likely my favorite.
(from the Bewitching Kitchen)
1 lb. fresh apricots
1 lb. fresh raspberries
1 cup water
3/4 cups sugar
1 ripe banana, cut in pieces
Split the apricots in half, remove the pits, and cut each half into chunks. Combine the apricot and water in a saucepan and cook, covered, over medium heat, stirring occasionally. Heat until cooked through, about 10 minutes. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature.
Place the cooked apricots to the bowl of a food processor, add the raspberries and the banana, then puree the mixture until completely smooth. Taste and adjust the amount of sugar if necessary. Cover and chill thoroughly in the refrigerator.
Freeze the mixture in your ice cream maker.
to print the recipe, click here
Comments: I shall hereby nominate my beloved husband the Master Sorbet Maker in our home. He comes up with one great recipe after another, never afraid to improvise.
You’d think that a kitchen renovation could prevent him from coming up with this type of concoction, but far from that. If you paid attention to my last In My Kitchen post, you may have noticed the ice cream machine sitting at the counter during our chaotic hellnovation. 😉
A final note: this is a very special blog post for me, as tomorrow we will be flying back home to our new kitchen! Looking back, I can hardly believe I kept the Bewitching Kitchen going through it all… It was a bit of a challenge, but here I am, almost crossing the finish line.
ONE YEAR AGO: Marcela’s Salpicon
TWO YEARS AGO: Pork Kebabs
THREE YEARS AGO: Fondant au Chocolat
FOUR YEARS AGO: Got Spinach? Have a salad!