Big kid, little kid sorbet

 

I love summer's bounty of fruit and herbs. This sorbet is inspired by both. In addition to an ice cream maker, here's what you'll need:

Sorbet

• 3-4 oranges, juiced
• 4 limes, juiced
• 1-2 melons, seeded, peeled, and sliced in chunks
• 1/4 teaspoon kosher salt
• 1-2 tablespoons fresh mint
• 1-2 tablespoons fresh basil
• 1/2 cup maple syrup
• Optional: 1/2 cup blackberries, raspberries, and strawberries

Place everything in a blender or food processor and puree.

Then pour into an ice cream maker for the needed amount of time for it to transform into sorbet.

For big kids, add 1/4 cup gin, tequila, or vodka to a highball glass and stir for a slushy summer cocktail.

Fantastical ice cream

Well, more like a recipe I created for my recently published fantastical children's book, "Whiskers, Wings, and Whipping Cream."  I do love homemade ice cream and it can be healthier and less expensive to create yourself. In addition to an ice cream maker, here's what you'll need:

Vanilla ice cream

• 2 cups half and half or whole milk
• 2 cups heavy whipping cream
• 2/3 cup maple syrup
• 1 tablespoon real organic vanilla or vanilla paste
• 1/4 teaspoon kosher salt

Pour all these ingredients into the ice cream maker and follow the directions to make/freeze the ice cream. Optional: Top with fresh berries, slice bananas, chocolate chips, chopped nuts, and/or whipping cream to dress up your vanilla ice cream.

Bon appetite!

Cobbled summer fruit cobbler

A cobbler is a great way to use bruised fruit to create a delicious summer dessert to go with vanilla ice cream or whipped cream. I also enjoy it with my morning yogurt.

Here's what you'll need for cobbled fruit cobbler

• 2 tablespoons cold butter cubed 
• 1/2-1 cup organic sugar (Use 1 cup if including rhubarb or other tart fruit)
• 3-4 cups summer fruit washed and cut in chunks
• juice from 1 lime
• pinch of kosher salt
• 1 teaspoon organic vanilla extract
• 1/4 cup Cointreau

Start with the butter chunks and then layer on the remaining fruit.Tip: No need to peel the fruit. I also included more sugar because I added plums and their skin is tart in addition to rhubarb.

Preheat oven to 400 and make the pastry/cobbler crust. Oven rack should be about 2/3 up from the bottom of the oven. I like Martha Stewart's Pate Brisee recipe. I divide the pastry in half, and parchment wrap and freeze the other half for a future cobbler.

You'll need

2 1/2 cups organic or Gluten free flour (I like King Arthur or Anson Mills)

2 sticks cold, unsalted sweet cream butter, but in chunks

1 teaspoon kosher salt

1 teaspoon organic sugar

1/4-1/2 cup ice water

Using a food processor or a pastry cutter, add the ingredients EXCEPT the ice water. Process/cut until it resembles corse cornmeal. Slowly add the ice water until the crust mixer looks bonded but not pasty. (If you add too much water, you can add more flour.) 

Form a ball with the pastry and then roll it out. My mom gave me this Tupperware pastry mat and I love it! Great for pies, tarts, and cobblers.

Bake at 400 for 30-40 minutes until the crust is light golden brown.

Shout-out to Michael Zimmerman whose Strawberry Rhubarb Compote inspired this recipe.

Bon appetite!