Here in the Finger Lakes Region we have had some beautiful weather the last couple weeks and it has actually felt like summer should.
Every summer I promise myself that I’ll spend more time soaking up the sun and enjoying dinner on our deck, sit under the open sky roasting marshmallows over an evening campfire, make impromptu trips to one of the two nearby lakes, scour more yards sales than I did the summer before (and have my own yard sale), complete projects around the house, keep my flowerbeds weeded better, take the Pink Paradise camping, and pick loads of fresh fruit and make jam to carry us through the winter months.
So far, I’ve done pretty good at keeping my promises to myself but I have to admit I haven’t weeded my flowers because for whatever reason, they’ve become snake infested – yuk!! If anyone knows how to peacefully get rid of snakes PLEASE let me know. The other thing I haven’t done is camp in the Pink Paradise. And that my friends is another story for another day. It involves heavy spring rains and a serious and unexpected leak.
Have you kept the summertime promises you’ve made to yourselves?
One more housekeeping detail before I share this great low-fat, low-calorie recipe. Many of you have asked for a way to print my recipes without a lot of aggravation. Well, I have finally found a recipe plugin that I’m giving a try. I’m still working out the kinks so I ask for your patience and understanding while I get acquainted with this new plugin called GetMeCooking. Please let me know what you think. As you know, I love feedback!
Today’s recipe was inspired by two things; warm summer temperatures and ripe fruit. If you have ripe fruit sitting around and you aren’t sure what to do with it – think sorbet.
Summer Fruit Medley Sorbet
|Prep time||2 hours, 15 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Dessert, Snack, Starter|
|Misc||Freezable, Pre-preparable, Serve Cold|
- 1/2 cup water
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons maraschino cherry juice
- 2 Large ripe peaches (peeled and sliced)
- 1 cup blueberries
|In a large saucepan add water, sugar, and juices. Heat until sugar is completely dissolved.|
|Remove from heat and cool slightly.|
|Puree fruit in blender or food processor and add to simple sugar mixture.|
|Place in your ice cream maker and follow manufacturers instructions.|
|Freeze until firm before serving.|
Now tell me, could you pass up a refreshing dish of this sorbet?
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