you deserve it

We’re on the eve of A Pear to Remember’s first blogiversary, and there’s so many delicious things to discuss. Yes, I’m back into my next semester, meaning weekly updates here must come after homework… 

In other news, I must soon tell you about judging a local Iron Chef competition last night, and tonight’s triumphant Thursday meal—celebrating the first night in my own kitchen for a whole week!

But let’s get down to business. Yes, you need a food processor (we’ve talked about this), but two-minute silky sorbet? Such a treat, o loyal readers, I would make it for you myself in a heartbeat. Lacking technology to do so at the present time, please accept this foolproof recipe with my gratitude.

A new world opens from a bag of frozen fruit. Who would have thought? I’m always discouraged that frozen recipes require an ice-cream maker; with delight, I tore this out of a magazine in the teacher’s lounge. It made our night. (That, and a crackling fire.)

Raspberry Sorbet with Fresh Whipped Cream

Martha Stewart Living, serves four

1/4 cup water

1/4 cup plus 1 tbsp. sugar

1 bag (12 oz.) frozen raspberries or 3 cups fresh raspberries, frozen

1/2 cup heavy cream

zest of one lemon (lindsey’s addition)

Stir together water and 1/4 cup sugar until sugar dissolves. (If using sugar-in-the-raw or coarse turbinado sugar like this cook, a whisk is helpful).

Pulse raspberries in a food processor until coarsely chopped. (If using, add a few pinches of lemon zest.) With machine running, pour in sugar-water; pulse until mixture is smooth. Oh, did I mention this happens in about 70 seconds?

 Transfer to an airtight container, and freeze until firm, about 30 minutes. (Honestly, the temperature and consistency was perfect right away—in case you can’t resist).

I put my glass container in the freezer while processing the berries, to speed things along.

an electric whisk means homemade whipped cream in seconds

Whisk cream and remaining tablespoon of sugar until soft peaks form. If using, add the rest of your lemon zest here.

Scoop sorbet into 4 glasses and top with whipped cream. Because the combination is so divine, I stirred the sorbet and cream together with a toothpick for presentation. Oh friends, you will. not. believe. this.

Easy. Five ingredients. Inexpensive. Darn impressive.

thanks for reading.

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Filed under budget, dessert, here to share, the basics

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