<body>

Blackberry and Lemon Verbena Sorbet



A pound of blackberries from the farmers' market ended up in the refrigerator this weekend, which led to a midweek panic when they started to go bad. This wasn't a huge problem really, because Susan and I both spend our weeks with graduate students and graduate students are powerless to offers of free food. (Thank you Melanie, Dan and Vaishnavi for volunteering to stuff your faces.)

I had planned to simply sprinkle the berries with sugar and finely chopped lemon verbena, then thought about revisiting the dutch baby pancakes and tossing the blackberries with a lemon verbena syrup. In the end, though, I threw the berries in a pot with the verbena syrup, boiled everything to a sugary mess and bought the cheapest ice cream maker I could find

Blackberry and Lemon Verbena Sorbet

1 cup water
1 1/4 cup granulated white sugar
10 fresh lemon verbena leaves
1 pound fresh blackberries
2 tablespoons lemon juice

Bring the water to boil in a saucepan then remove from heat and stir in the sugar. When the sugar has dissolved, add the lemon verbena leaves and steep for half an hour. After steeping, strain the sugar syrup, discard the verbena leaves and place the syrup in a covered container in the refrigerator until cold.

Now throw the blackberries and lemon verbena syrup into a saucepan and boil the mixture for a few minutes. Remove the saucepan from the heat and allow it to cool for a few minutes, then pour the contents into a blender and puree until smooth. Now strain the mixture to remove the blackberry seeds--there should be about half a cup of them. Add lemon juice and refrigerate overnight.

Now follow the instructions for your ice cream maker and when finished dump the sorbet into a very cold container and freeze it until firm, about 5 hours. Sorbet will be the consistency of soft ice cream and I recommend serving it in frosted glasses.

Makes about 4 cups.




Sorbet Recipe
from Lynn in Georgia

Labels: , , , , , , , , , ,

Links to this post

Shrimp and Grapefruit salad



This is a great salad to prepare for these hot, humid summer days. You only have to heat up one pot to boil the shrimp in (if you really wanted, you could use pre-cooked, although I wouldn't recommend it). The grapefruit really makes this salad something different!

A few notes about the recipe: since there are so few ingredients, and you don't really fuss with them a lot, make sure everything is fresh, fresh, fresh. You'll be able to taste it all, and it'll be painfully apparent when one of your ingredients is a little off. Fresh shrimp cooked at home would be a better choice than frozen, and make sure the avocado is ripe.

The segmenting of the grapefruit takes a little while, but there are two approaches you could take. The first is to peel off the grapefruit skin, and then peel off each individual segment (this is easier if you leave a little rind on the fruit). Alternatively, you could use this method, where a very sharp knife is used to remove the skin and peel of the grapefruit, and then the knife is used to cut the segments out.

Shrimp and Grapefruit Salad

3/4 lb large tiger shrimp, peeled and deveined
2 large grapefruit or 1 large pomelo, peeled and segmented
1 small red onion, thinly sliced
1 small ripe avocado, thinly sliced
4 tbsp Lemon & Fish Sauce
1 tbsp fresh cilantro leaves
Juice from one lime

When peeling the grapefruit, leave some pith on around the segments so that the skin is more easily removed. Alternatively, you could peel and section the grapefruit with a sharp knife. You will leave a little flesh on the skin, but it's much faster.

Bring a saucepan of water to a boil. Add the shrimp, and cook until pink, about 2 minutes. Remove shrimp and drain. Soak the onion slices in lime juice for a few minutes to remove the bite.

Place the grapefruit segments, drained onion, and avocado in a serving dish. Arrange the shrimp on top and drizzle with the sauce. Toss to mix well.

Lemon & Fish Sauce

2 small red chilies, de-seeded and chopped
1/2 clove garlic, crushed
4 tbsp fresh lemon juice
4 tbsp Thai fish sauce
3 tbsp turbinado (raw) sugar
1/2 cup water

Mix together ingredients in a bowl (go easy on the fish sauce!). Transfer to a screw-top jar and store in the refrigerator, where this sauce will keep for a week.

Fresh Chinese by Wynnie Chan

Labels: , , , , , , , ,

Links to this post