A couple weeks ago we helped a friend paint the walls of his brand-spanking-new condo. Every once in a while I have those “Wow, we’re all grown up now,” moments, and I think it hit me in a strange way while touring that condo. I was genuinely thrilled that Rob had purchased real estate (eek!), but as he showed us around his new place, I suddenly realized that the things I loved most were his ginormous, organized closet and side-by-side refrigerator/freezer.
Yep, I think that puts me firmly in the grownup camp.
I love our apartment, but I can’t stop thinking about that freezer. Imagine being able to store my ice cream maker permanently in the freezer instead of having to shift around piles of frozen veggies every time I wanted to make ice cream! I could have a steady stream of sorbets, fro-yos, and custards without having to plan 24 hours in advance!
On second thought, it’s probably a very good thing I don’t have that freezer.
P.S. I thought it was appropriate to share a sorbet recipe as temperatures climb near 100° this week and we all head to the Great Minnesota Get-Together. Stay cool and hydrated, everyone!
- 2 lbs. bing cherries, pitted and stems removed
- 1 cup water
- 3/4 cup sugar
- 1 tsp. lemon juice
- 1 tsp. vodka or kirsch
In a medium saucepan, stir together cherries, water, sugar, and lemon juice. Cook over medium heat until the cherries start releasing their juices, and then continue cooking for another 10-15 minutes, or until the cherries are very soft. Remove from heat and let cool to room temperature.
Stir in vodka and puree cherries in a blender until smooth (I use my stick blender so I don’t have to dirty another dish). Cover and chill for at least eight hours, and then freeze in your ice cream maker according to manufacturer’s instructions.
Makes approximately 1 quart.
Source: Very slightly adapted from The Perfect Scoop.