Sunday, June 24, 2012

Watermelon Mint Sorbet

Things are heating up here on the East Coast, and the humidity doesn't help. So this week for shabbos, I decided to try my hand at a simple sorbet.

I went for watermelon because I'm seeing them everywhere and they're just sooooo tempting when you feel sticky and icky after being outside for only 10 minutes.

And as I had also bought a bunch of mint leaves so I could make some Limonana, I figured why not add a little mint.

The result is this beautifully pink, deliciously refreshing, and wonderfully icy treat.

Make it. Love it.

Watermelon Mint Sorbet (Note: This recipe is based off of Paula Dean's recipe for Raspberry Sorbet.)

  • 1 seedless watermelon, cut into chunks, without rind
  • 2 Cups sugar (note: I actually halved the sugar and water in this recipe and made only 1 Cup of simple syrup, adding a about 1/2 cup of Splenda to the sorbet while it mixed in the ice-cream maker. You can try the original 2 cups, but remember that it was for raspberries that tend to be a little tart and may come out too sweet with watermelon.)
  • 2 Cups water
  • 1/4 Cup lemon juice
  • 1/2 Cup light corn syrup
  • A bunch mint leaves. I know, it's a very exact measurement, but I guess you could eyeball it.

  1. Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat, add in the mint leaves, and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
  2. In a blender, puree the watermelon and lemon juice. Do not attempt this in a food processor like I did. Food processors are apparently not waterproof.
  3. Once the simple syrup is completely cooled, strain out the mint leaves, and mix the syrup with the watermelon puree and the corn syrup. I would even put this mixture into the fridge for an hour to ensure it's as cold as possible before you put it in the ice cream maker.
  4. Pour the mixture into your ice-cream maker, and freeze according to your ice-cream maker's directions.
  5. Store in a tightly sealed container in the freezer and bring out about 10-15 minutes before serving to let it soften.

(Note: I just want to call attention to what I think is some real progress in my photography skills! For these shots, I placed the sorbet in the mug, added the mint leaves as garnish, and put the mug by the window to catch the natural light. I eventually ended up putting the cup on an old, broken Dell laptop because I thought the reflective surface make the picture look even brighter and airier. Thoughts? Criticism? Please share. I want to learn!)

Monday, June 11, 2012


I've gotten so many requests for this recipe, and I realized it never got posted to my blog. I have no picture for it, but here's the recipe. Note: I NEVER measure anything for this recipe. The measurements I give are approximations. I recommend tasting as you go and adjusting accordingly. Chummus
  • 1 can Garbanzo beans
  • 1 tsp-1 Tbsp olive oil (more olive oil will result in a thinner chummus)
  • 2-3 cloves of garlic
  • 1-2 Tbsp Tahini
  • 1 tsp lemon juice OR the juice of 1 lemon
  • 1-2 tsp Cumin powder
  • 1 tsp Parsley (either chopped fresh, or dried)
  • The following seasonings are just to taste: Paprika, Ground red pepper, onion powder, salt, pepper
Place all ingredients in a food processor and puree to desired texture. Taste, and adjust seasoning. You can also add other flavorings such as: Pesto, roasted peppers, spinach. If you can dream it, you can make it. :) Enjoy!

Thursday, June 7, 2012

Fruity Salad

This is a quicky post. Just wanted to share my lunch. Romaine lettuce, strawberries, cherries, green apple, and Ken's Raspberry Walnut Dressing. Yum!

Monday, June 4, 2012

Strawberry Picking

It's strawberry season, ladies and gents!

Of course, it's almost over.

And of course, while strawberry season comes to a close, I'm only just getting around to it.

But yesterday I headed out to Baugher's Farm to pick them for myself.  I brought along my mom and my daughter, both of them first timers!  They basically just sat on the bench while I did all the labor, but they enjoyed the beautiful weather and the sprawling green landscape.

As you can see, I got a decent amount.  Still, the pickin's were slimmer than I'd hoped.

Since I don't cook or bake as much as I used to, what with this small, precious, demanding person who's entered my life, I figured I'd better freeze these babies for future use.

I washed them, cut off the tops, dried them with paper towels, spread them out on a baking sheet, and stuck them in the freezer.

In a little while, I'll take them out and seal them in a freezer bag.

Supposedly, they'll keep well like this for up to a year, and should be perfect for baking, ice cream, and anything else that doesn't need the strawberries to be perfectly bright and firm.

Of course, I'm keeping a few in the fridge for casual snacking and salads.

In any case, expect to see these guys appear in at least one or two recipes in the near future.

See the aftermath:
Caption this picture for brownie points! :)