Fresh Strawberry sorbet.  Made without an ice cream maker.

 

Strawberry knob farms plants are loaded with berries.  They were all very ripe and had to go in the freezer or have something done with them right away. There was no let them sit around to ripen option with this  bunch of berries. It was more of a race with the fruit flies. This strawberry sorbet was definitely the winner!

 

In a pan add water,

 

and sugar.

 

bring to a boil. Simmer for 5 minutes, without stirring Then let cool.

 

chop up the strawberries in a blender, food processor or your vintage 1980s vitamix.

 

It’s ok to leave some chunks.

 

juice of 1 or 2 lemons.

 

Pour into a pan the strawberries,

 

syrup,

 

and lemon juice.

You could mix this in a bowl but I just didn’t want to wash another bowl so I mixed it in the pan.

 

Place in the freezer for an hour or so until partially frozen.

 

After about 2 hours pull it out and stir/scrape it. Then return to the freezer.

 

Do this a couple of times.

 

Scoop into dishes and serve or store in the freezer for later.

 

 

Fresh Freezer Strawberry Sorbet

Modified ever so slightly From King Arthur Flour

• 1 cup water
• 3/4 cup sugar
• 2 -4 cups strawberries
• 1/3 cup freshly squeezed lemon juice

Combine the water and sugar in a. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat,  and let cool.

Chop up the strawberries in a blender, food processor or vitamix. blend until fairly smooth, but not puréed.

Pour into a shallow pan; an 8" x 13" pan the strawberry mixture, syrup and lemon juice, mix in pan with a spatula or something.

Place the pan in the freezer. There's no need to cover it.

After 2 hours, use a fork to stir it around, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like. Place in a bowl, cover, and return to the freezer.

Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.

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This pie is a Thanksgiving classic at our house. It’s a recipe that I can remember and it always comes out good.

 

I’m a firm believer that maple syrup makes anything good.

 

Roll out some pie crust dough, I used the same pie crust recipe from the apple dumplings.

 

Tear off and shape the edges of the crust.

 

With the left over pie crust, do not toss it to the cat, well you could and I’m sure Kitty wouldn’t mind, cover it with cinnamon, sugar and butter. Roll it up and bake it along with the pie as your own personal snack .

 

In a bowl mix the eggs. 

 

Add chopped walnuts and 

 

maple syrup and a splash of vanilla mix and pour into pie shell.

 

Arrange top with walnut halves and bake for about 45 min.

Serve when cooled.

 

 

Yes, I would like a little pie with my sorbet.

 

Maple Walnut Pie

Ingredients

• 5 eggs
• 1 cup Maple Syrup
• 1 cup chopped Walnuts
• 1 tsp Vanilla
• 1 unbaked pie shell

mix the eggs and add vanilla and maple syrup. Add nuts and mix, pour into pie shell. Arrange walnut halves on top.
Bake at 350 for 45 min or until done

 

Blueberry Cranberry Sorbet

ingredients

• 1 cup yogurt
• 1/2 cup maple syrup
• 1/2 cup frozen blueberries
• 1/2 cup frozen cranberries
• 4 or 5 ice cubes

Blend in blender or food processor. Taste and adjust. Needs to be almost “too sweet” so it won’t freeze like a rock.

Pour into a pan and freeze. stir every half hour 2 or 3 times.

 

 

 

Summer is not over yet and this is official.
How about some melon granita to celebrate this fact?

Ok, lets get started. I used to have an ice cream maker but it broke. That fact has nothing to do with this but I thought of it making this and thought I’d mention it.


a cup of water

and a cup of sugar.


some candied orange peal. Bring to simmer over high heat.


Stir the sugar. Turn down the heat and


get out the melon cubes.


Toss in the blender.


Pour the sugar/syrup over the melons strain out the orange peals


I used a “fancy” strainer, a spoon. That kept most of the peals from going in.


Blend until smooth. Taste. Adjust if necessary.


Pour into a pan and freeze.

Pull it out every 1 1/2 hours and stir. Oh look, there’s my lens cap!


with a fork scrape granita  into icy flakes and serve immediately


Or layer with whole milk yogurt and say Go Vols! After all, it is that time of year.

Melon Granita
ingredients

• 1 cup sugar
• 1 cup water
• 41/2- 5 cups frozen melon cubes
• 3 tablespoons candied orange peal

place sugar water and orange peal in sauce pan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. pour into blender over frozen melon cubes. Blend until smooth. Pour into pan and freeze until thoroughly frozen stirring with fork every 1 1/2 hours.
Using a fork scrape granita into icy flakes and serve immediately.

This is just yum and that’s all.

 

All you need is some honeydew melon and peaches. I used frozen peaches here but I’m sure no one would write you up if you used fresh peaches.

 

Pour orange, or some orange colored juice. I’m using orange fruit punch because I don’t have any orange juice.

 

Add sugar or a combination of sugar and maple syrup.

 

squeeze one lime

 

 

and pour that lime juice in.

bring it to a boil and stir until sugar is dissolved. Then let cool a bit.

 

Toss the fruit  and sugar syrup and lime peal in the blender.

 

Blend until smooth. Then taste and adjust if necessary. Then taste again.

 

Pour into pans or a large pan.

 

place in the freezer for an hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

 

When you’re ready to serve put it in the blender and blend until smooth. If you left it in the freezer over night it may be a little too frozen for the blender so you might have to do a little bit at a time.

 

 

Serve in your very finest glass dishes from the Goodwill

 

and top with a cherry, it’s only right and sometimes you’ve just got to follow the rules.

 

 

 

Citrus Melon Sorbet

adapted from Pat Hancock of New Jersey’s recipe

ingredients

• 3/4 cup sugar or a mix of maple syrup and sugar
• 1/4 cup orange juice
• juice of a lime
• 1 tsp. grated lime peal

In a small sauce pan bring the sugar and orange and lime juice to a boil. Cook and stir until the sugar is dissolved; set aside to cool. Place the honeydew and peach in the blender; add sugar syrup and lime peal. process until smooth. Transfer to to a baking pan. freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

Just before serving  transfer to blender and blend until smooth.