Monthly Archives: August 2010

Cherry Sorbet

Posted by on 15 August 2010 1 comment

Ok every year we make homemade ice cream for July 4th. In recent years we have been getting creative with our ice creams. However the current kick seems to be turning towards sorbet. 😉 Sorbet is a GREAT way to use fresh fruit, and preserve it for eating all summer long, and we are just loving it.

I sent Kyle to the store on his way home from work one evening to pick up some more milk, and he came home with cherries too.  “They were $1 a pound” he said. Yumm. Dinah has been snitching cherries from the fridge and every time I turn around has cherry juice all over her face and hands.

Anyways since the cherries were such a good price we decided to try making cherry sorbet, so Kyle brought home LOTS more cherries.

CIMG3629

  • 5 lbs pitted cherries (weight measured with no pits in them)
  • 1 c water
  • 1 c sugar

So after pitting (which takes a really long time) and weighing your cherries, put them in a large pot. Add the sugar and the water, and cook over medium heat stirring occasionally to prevent burning and/or boiling over. Kyle let it boil over and it left a puddle of a lovely deep red color on the stove top. 😛 But I wouldn’t recommend you do that because then you’ll have to clean it up. Once heated throughout, remove from heat and let cool to room temperature. Once cool put in a blender and puree until smooth. Chill in the refrigerator for half and hour or so, then freeze as directed by your ice cream maker. Yummy 😀

Yield: ~4 quarts

Apricot Sorbet

Posted by on 11 August 2010 No comments

CIMG3611

  • 4lbs very ripe apricots (fruit only don’t weigh them with their pits)
  • 2 c water
  • 2 c sugar

Measure out 4 lbs of apricots (I used a kitchen scale), and pour into a large pot. Add the water and cook covered, over medium heat (stirring occasionally) until heated through. Remove from heat and add the sugar. Allow to cool to room temperature. Once cool puree in a food processor or blender until smooth. At this point you can strain it, to catch any little fibers of fruit. I did this with one batch and then I didn’t on the next batch and there wasn’t much of a difference, so it’s faster if you don’t bother straining. 🙂 Cover and chill mixture thoroughly in the refrigerator. Freeze as directed by your ice cream maker.

Apricot Ice Cream

Posted by on 11 August 2010 1 comment

CIMG3598

Yield: 4 quarts of ice cream

  • 2 c milk
  • 1 3/4 c sugar
  • 1/2 tsp salt
  • 2 c half & half
  • 1 tbsp vanilla extract
  • 4 c whipping cream
  • 4 c apricot puree

Scald milk until bubbles form around edge; remove from heat. Add sugar and salt; stir until dissolved. Stir in half & half, vanilla, whipping cream and apricot puree. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream maker. 🙂

Apricot Pancakes

Posted by on 7 August 2010 3 comments

CIMG3555

  • 1 c flour
  • 1 egg
  • 1 c milk
  • 1 c apricots, finely chopped
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 c sugar

Combine all dry ingredients, then mix in egg and milk until smooth. Add finely chopped apricots and cook on griddle until golden brown on both sides.