Finally, we have a few sunny days and the temps are above 60F. It is about time considering what a bitter winter we have had this year. I haven't experiences a winter like this in Tennessee. We had weeks at a time and temperature below 32F.
So...today started MY First Day of Spring. To begin the ritual, I start by getting out the lawn mower and start working on the three terrace flower beds. The day lilies are just beginning to come up so that is a great sign.
My second thing to do is celebrate by making Blueberry Sorbet. I did see some in the market from parts unknown...but the freezer section always has great fruits that are perfect for sorbet. The blueberries looked wonderful. By making my own...I can control the sugar content....or the lack of it by using Splenda.
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Blueberry Sorbet
sorbets
4 c blueberries; fresh or frozen
2/3 c Splenda
2/3 c water
2 tb lemon juice
Thaw frozen berries, if necessary and add to food processor. Add two tablespoons of lemon juice.
Dissolve Splenda in water. While processor is running, add the sweetened Splenda water. Process until very smooth and NO pieces of blueberry skin remain.
Freeze according to your ice cream maker instructions.
Notes: WHStoneman
** Exported from Now You're Cooking! v5.86 **
Blueberry Sorbet
sorbets
4 c blueberries; fresh or frozen
2/3 c Splenda
2/3 c water
2 tb lemon juice
Thaw frozen berries, if necessary and add to food processor. Add two tablespoons of lemon juice.
Dissolve Splenda in water. While processor is running, add the sweetened Splenda water. Process until very smooth and NO pieces of blueberry skin remain.
Freeze according to your ice cream maker instructions.
Notes: WHStoneman
** Exported from Now You're Cooking! v5.86 **
1 comment:
I love blueberry sorbet. I know you'll be glad for spring to come. Way to harsh a winter this year.
Thanks for stopping by my kitchen. It's nice to meet you.
Sam
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