Monday, July 14, 2008

More sorbet...

I'm on a roll, now. I made a batch of nectarine-mango sorbet, and peach sorbet with a bit of raspberries thrown in. I put a shot of vanilla stoli in each batch so it won't freeze too solid... and tomorrow, I get to pick apricots to make some jam.

Still have to re-cook the plum-habanero jelly and finish the quilt... and pack for my vacation: backpacking in Yosemite (2 nights) and then soaking at Harbin (3 nights). Pictures coming soon, I swear...

5 comments:

Green Bean said...

I'm so jealous of your Yosemite trip. We went a few months ago and it was so relaxing. Have fun.

And thanks for all the Napa tips.

Melissa said...

oooh...you've inspired me! I'm going to make sorbet. I'm still in love with the nectarine/basil combo, so I think I'll try that (and thanks for the Stoli tip!) Maybe a blackberry basil too?

jennconspiracy said...

That sounds super yummy - I have to report, however, that after more than a day in the freezer, my second two batches of sorbet are rock solid!

The Stoli wasn't enough maybe more than one shot?

I guess I have to remelt and add the simple syrup to keep them soft. They taste good, though... just hard and I have to scrape off the top like granita.

Melissa said...

good info! I'll do some readin up to see what's going on.

Melissa said...

I am happy to report that the results are delicious! the ratio of blackberry to sugar to water was 3:2:1, with a few basil leaves (about 5) and the stoli all blended together. I took your advice and probably used about 3 shots of stoli. It's definitely "scoopable" so that's the good news, but with that much stoli I'm not sure it'd be safe for kids? The texture isn't perfect in that it's still a little grittier than I'd like so I have to figure out what to do about that...let me know if you have thoughts!