Welcome Home!

Many of you know that for the month of January, Mike was in Antarctica for work. What you may not know is that I wanted to surprise him when he got home with the aforementioned Lemon Raspberry Sherbet, found in Salt to Honey, the newest cookbook from the Junior League of Salt Lake City.

I’ve been waiting to try this recipe for a while. Like the vanilla ice cream I previously posted, the lack of an exorbitant number of egg yolks appealed to me, as did also the combination of lemon and raspberry—two of Mike’s favorite flavors.

The recipe is simple and easy to follow, and oh so tasty. The only thing I would do different next time is either A) spread my raspberries out on a larger pan (not in a baggie) before freezing them to prevent the large chunks I ended up with, or B) cheat and use already frozen raspberries, which I’m sure would work but would not have the same fresh flavor.

Lemon Raspberry Sherbet
1⅓ cups sugar
2⅔ cups milk
⅓ cup cream
Zest and juice of 2 large lemons
1 tablespoon lemon extract
1 cup raspberries, coarsely chopped

Mix the sugar, milk, cream, lemon zest, lemon juice and lemon extract in a nonreactive bowl. Chill for 8 to 12 hours. Freeze the raspberries in a freezer bag for 8 to 12 hours.

Pour the lemon mixture into an ice cream freezer container. Freeze using the manufacturer’s directions, adding the raspberries 5 to 10 minutes before the end of the freezing process. Spoon into a freezer-safe container and freeze until firm.

Serves 16

Comments

Post a Comment

Popular posts from this blog

Finally Fall

Image
On tonight's menu...Monday Night Football and Moroccan Carrot Soup!  That peeler is one of the cheapest and best kitchen gadgets I own! Nothing says Fall has arrived like football and soup, and since the temps around here finally dropped below the 80s, it was time to break out the soup pot. I first tried this carrot soup at my aunt's house several months ago, and I couldn't wait to make it again so Mike could try it, too. It's really easy to make, and I believe relatively healthful. I'm not sure where the original recipe came from, so consider this one, "From the Kitchen of Aunt Sheryl." I used Greek yogurt, and doubled the recipe so we could have leftovers for lunches. The recipe as listed says it will serve 4. Drizzling in the honey... Moroccan Carrot Soup 2 Tbl butter 1 cup chopped white onion 1 lb large carrots, peeled and chopped into ½-inch pieces 2½ cups low-salt chicken broth 1 Tbl honey 1 tsp fresh lemon juice ⅛ tsp ground allspice...
Read more

Not Above Bribery...

No new recipe today, folks (that will come tomorrow). Instead, I'm introducing a month-long "game," if you will. Here's the deal: 1. During the month of February, be sure to not only visit my blog, but to also post comments on my blog posts. 2. For every comment you make on my blog, you will have an entry in a drawing I'm holding. 3. On March 1st, I will choose one name from the hat. The winner will receive a free copy of Recipes Worth Sharing , a fantastic cookbook valued at $24.95 that I use often (remember the shrimp and grits I made?). That's all you have to do. The more comments you make, the more chances you have at winning. I will limit it to one Comment per blog post so we don't have people posting one word at a time or something equally crazy. Please use your best judgement. I hope you're as excited about this as I am. After all, who doesn't love FREE stuff?!
Read more

Butternut Squash Soup, Take 2

Image
A few days ago, I posted a recipe for a super-simple, super-scrumptious Butternut Squash Soup. Unaware of how many squash to buy for that particular dish, I bought 2 and ended up needing only 1. And so, here is Butternut Squash Soup, take 2. I know, I could make myriad other recipes with my squash, but it’s cold and rainy, and who doesn’t love soup on a cold and rainy day? This time I went for a more “gourmet” soup, Creamy Butternut Squash and Ginger-Apple Soup from ** Starfish Café: Changing Lives One Recipe at a Time . The basics are the same: Sauté some onion in butter. Add squash and broth, and purée everything when tender. The “gourmet” part of this comes in the addition of apples, cinnamon, nutmeg, saffron, and yogurt. Yummy indeed. Now, before you rush out to buy the ingredients and notice that saffron is crazy expensive, let me tell you something—saffron is crazy expensive. Don’t feel like you have to add it. Many recipes I read encourage using turmeric in place of saffron (...
Read more