For simply ages I have been wanting to make the famous Concord Grape Sorbet from "Raw Food, Real World", so when Dad brought home a box of them, I was absolutely buzzing. Just 'cuz summer is gone, doesn't mean we can't be transported to the tropics through a fantastical, creamy delight.I didn't have any agave, so I used maple syrup...basically, I have discovered, if you want to make a smooth, silky fruit ice-cream or sorbet all you need is:
- A fruit (I want to try not just berries, but banana, orange, apple, cantaloupe, pomegranate, and lemon)
- A sweetener (Agave, honey, maple syrup, or perhaps dates)
- Liquid base (water, nut milk, or a juice)
All you need to do is blend up your concoction, strain it through a cheesecloth or nut milk bag (I actually use a paint strainer bag that I got at a hardware store, works great) to get the seeds out (I don't think you need to, if you use bananas or cantaloupe). Then you just pop it into your ice-cream maker for 10-20 minutes or so.
Last night was my Mom's birthday...we went to the city, did some bowling (I lost royally, as usual), and then headed over to Montana's for supper. I ordered a blueberry balsamic salad and guess what I found in my salad? Purslane! I thought it was the coolest thing ever...that mainstream restaurants have put wild weeds in their menu. It was the first time I've ever eaten it in a salad actually and now I'm stoked about putting them in our own salads at home. Yay for Montana's!
And I'm so proud of my Dad...he's really gotten into green tea...replacing his usual ice-tea (sugary stuff) and hot cappachino or hot chocolate drinks with it. Granted, he still drinks the others, but not very often anymore. Yay Daddy!!!
