The Back Door

Can you guess what we’re doing today?

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I’ll miss these the most…

In a life such as ours, when you know the day is coming it makes it ever more real when it is here!

I look forward to new adventures but getting there isn’t fun.

My grandson at the beach. Footprints and sunsets, beautiful.

My first recipe posting is a new favorite. The Guild and quilt group I hosted this last week loved it. It is my newest dessert favorite. I hope you enjoy it too. Many have asked if it could be made with Splenda. I haven’t tried but if you do please post your results here.

Use any kind of pulp for this sorbet, fresh, frozen or in a conserve (preferably unsweetened).

450 ml fruit pulp
2 tbsp orange or lemon juice
200 g sugar
250 ml water

Peel fruit, remove seeds and mash or puree it with the orange or lemon juice. Put the sugar and water in a saucepan and boil it for 5 minutes. Cool the syrup, then mix it with the fruit puree. (it can be strained if desired). Chill. Pour it into a metal pan, cover and freeze until it is almost firm. Then break the ice into chunks and beat it in a mixer or processor until slushy. Return to pan, cover and freeze until firm. Or freeze it in an electric ice-cream maker according to directions. Makes 1 litre of sorbet. Serve garnished with fresh fruit, or in tall flute glasses filled with Mineral Water.

To make the sorbet with juice instead of pulp, such as orange, lemon, grapefruit, pomegranate (substitute about 350 ml of juice for the fruit pulp).

I’ve tried strawberry pulp, orange, mango and guava juice. The strawberry and orange are my family’s favorites.