Lemon Strawberry Sorbet

Last Sorbet Recipe! I promise! This one was good, but it tasted a lot like freezer strawberry jam. A little too similar.

We ranked our favorite sorbets tonight and surprisingly, this is how they ranked:

#1 - Lemon Sorbet

#2 - Raspberry Sorbet

#3 - This one (Strawberry Sorbet)

Here's the recipe:

Strawberry Sorbet

1 lemon, seeded and roughly chopped

2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Raspberry Sorbet

Holy Cow! This was amazing!! I know that by telling you how much I absolutely loved this, that I'll be setting your expectations super high; but I think that this recipe will totally live up to it's expectations. It was so delicious!!

Forget that Lemon Sorbet recipe I gave you a while ago. It's no good. You are only going to want to make this Raspberry Sorbet every week from now until eternity! Wowza!

I made this in my ice cream maker, but if you don't have one, you could probably make this similarly to the instructions for lemon sorbet.

Makes 5 cups (ten 1/2 cup servings)

• 2 cups water
• 1 1/2 cups sugar

Prepare a simple syrup with the water and sugar by combining both in a saucepan set on medium low heat. Cook until sugar is fully dissolved.

• pinch of salt
• 4 cups frozen raspberries, thawed

Add the raspberries and salt. 

Blend until smooth. Strain the mixture (half at a time) through a fine mesh strainer to remove the seeds. Use a spatula to help. Cover and refrigerate 2-3 hours (or overnight).

 

Pour into ice cream maker and let mix until thickened. (about 15-20 minutes). Serve!

Stuffed Blueberry French Toast

1 loaf of french bread cut into squares

8 eggs

8 oz cream cheese

1 1/2 cups milk
1/3 cup of sugar

3/4 cup of maple syrup

1 1/2 cups of blueberries

1 tsp vanilla

cinnamon

6 Tbs butter

Coat a 13 x9 inch baking dish with cooking spray. 

Layer one half of the bread cubes in baking dish.  

Cream together sugar and cream cheese and drop spoonfuls over bread.  Layer blueberries over cream cheese.  Cover the blueberries with remaining bread.  Sprinkle generously with cinnamon.  Mix remaining ingredients and pour over bread.  Press bread with spatula to help soak up mixture.  

Cover and refrigerate overnight.  

Bake at 350 for 45-50 minutes.  Servers 8.

Blueberry Popsicles

Mmmmm! Now that it's summer, it's popsicle time! These are so good. And why wouldn't they be? They are made with ice cream! They taste like a blueberry milkshake.

Here's the recipe (from Martha Stewart)

I bought a new popsicle maker to make these. Here's the one I bought, but any one would work.

Ingredients

• 5 1/2 cups blueberries
• 1 tablespoon plus 1/2 teaspoon fresh lemon juice
• 1/4 cup sugar
• 1 quart vanilla ice cream

Directions

1. Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.
2. Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and puree until smooth. Divide mixture among fourteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

Orange Julius

Fruit Smoothies

I have been loving SmOoThIeS lately and all the ones I used to make were made with Orange Juice and Ice. But I found this one and I love it much more than all the others I have tried.

Makes amount shown below:

1/2 cup of frozen fruit

1 banana

1/2 cup of yogurt

(I like the vanilla flavored)

1/4 cup of milk

AND if desired, which I do! 1 Tbs of sugar

To be honest: I lost the recipe (just wrote what I think it was) that I used the first time so I kind of just eyeball it now whenever I make it but I do know it was these ingredients and about how much. But you can gage and decide for how many people you want to make it for. Just try to use a lot of fruit. I tried it the other day with hardly any fruit but lots of milk and yogurt. Was not bad, but was not nearly as good!

Again I love that there is no ice in this recipe or juice! Tastes so different to me!

ENJOY!