We’re gonna be slowing it down a bit. We’re gonna be doing two flavours a week here for a while, just to keep things smooth and creamy at
400 FLAVOURS
But we’re still on the pink palette. I think a lot of red colouring just overpaints the others?
Recipe 016: Lemon & Blood Orange Sorbet
It’s gardening season! And we want something refreshing to eat post-gardening, something hydrating and sharp after all that digging and weeding. With the citrus I had on hand, I made another modification of the Serious Eats lemon sorbet, adding two blood oranges because I didn’t have six lemons. To make it a bit smoother, I added a touch of xanthan gum. Not as much as the Salt & Straw sorbet usually has, but just a bit.
Lemon & Blood Orange Sorbet:
Ingredients:
Juice of four lemons (about 2/3 cup)
Juice of two blood oranges (about 1/3 cup
1 + 1/3 cup of clear corn syrup
1.5 cup water
1/4 tsp kosher salt
1/3 cup granulated sugar
¼ tsp xanthan gum
Instructions:
Mix the sugar and xanthan gum together in a small bowl.
In a saucepot over medium-low heat, mix the other ingredients together until the corn syrup dissolves. Add the sugar mix and stir until the sugar and xanthan gum dissolves.
Remove from heat and let cool, then chill in fridge for four hours.
Churn until soft-serve consistency, then put in chilled container and freeze overnight.
TASTING NOTES: With only a bit of xanthan gum, this sorbet wasn’t too slimy (unlike the cucumber & strawberry one). The mix of lemon and orange worked well. I thought about adding grapefruit zest but decided it didn’t need it; in retrospect, the zest might’ve brought a third dimension that would’ve boosted it. As dear husband Gerald said, it might’ve been very Five Alive esque.
WORTH MAKING: Yeap, it was simple and very refreshing.
Recipe 017: Just Some Straight-Up Candy Canes I Melted
This was a suggestion from somebody (hey, you wanna volunteer at the Grandview Woodland Food Connection?) to make a Christmas in July ice cream. But I didn’t want to wait until July: I had some candy canes I wanted to use up. And I was like hey, they’ve basically made of sugar, can I just melt em and have them take the place of the granulated sugar?
Candy cane ice cream:
Ingredients:
Candy canes equal to 100 grams sugar (not just 100g of candy canes total, look on the nutrition label to figure out how many canes you need for about 100g sugar)
2 tbsp nonfat dry milk powder
¼ tsp xanthan gum
1.5 cup whole milk
2 tbsp light corn syrup
1.5 cup heavy cream, very cold
Instructions:
Mix together the sugar, milk powder, and xanthan gum in a small bowl.
In a medium pot, mix the corn syrup and whole milk and stir.
Add the sugar mixture to the pot and whisk vigorously until smooth.
Put pot over medium heat, stirring often, until sugar has dissolved, about 2 minutes. Turn down heat if mixture starts to simmer.
Remove pot from heat and add cream, stirring until fully combined.
Let mixture cool (if not already cooled), then put in airtight container in the fridge.
Let mixture chill in fridge for at least six hours.
Churn until soft serve consistency, then put in chilled container and freeze overnight.
TASTING NOTES: Fluffy and soothing in an unexpected way. The peppermint doesn’t overpower the cream side, and it’s not abrasive. Very Christmas!
WORTH MAKING: Surprisingly, definitely worth it!
Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….