I love lemons because they are so refreshing. Despite being made from just lemons, sugar, and water, this sorbet is silky and creamy. This simple dessert can be made with or without an ice cream machine.
Watermelon says summer and is so refreshing. Growing up I devoured watermelon every evening, along with corn on the cob of course. Making sorbet is easy and what a great way to preserve summer.
This recipe calls for cantaloupe, but any melon will blend deliciously with prosecco for a colorful special-occasion sorbet.
I’ve been having so much fun playing around with my ice cream maker and experimenting with different recipes. What to do with all of those plums? Make sorbet with them. I love this recipe.
Hot Cross Buns
Hot Cross Buns is a favorite during spring and the Easter season. Hot Cross buns are a sweet, yeast leavened, spiced roll made with currants or raisins. They have long been a symbol of Good Friday. Each bun has an icing cross on top to signify the crucifixion
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
½ Cup Brown Sugar
2 Large Eggs
½ Teaspoon Ground Nutmeg
½ Teaspoon Ground Cloves
½ Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 ½ Cups Unbleached Flour
¾ Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
½ Teaspoon Lemon Juice
Mix the yeast with 4 tablespoons of the warm milk in a small size bowl. Set aside for 5 minutes. In a medium size bowl cream together 4 tablespoons of the butter and brown sugar. When the yeast is frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Using some of the remaining butter to grease a large bowl. Place the dough in a bowl and turn the dough to butter all sides. Cover and set aside in a warm place for 1 ½ hours. The dough should be doubled. Butter two baking sheets with the remaining butter. Punch down the dough and divide it in half. Then divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough on the baking sheets leaving 2 inches between them. Set aside covered lightly with waxed paper for 1 hour. The dough should have doubled in size. Preheat your oven to 400° F. Carefully slash a cross into the top of each bun using a very sharp knife or razor blade cutting through the skin of the dough at least ¼ inch deep. Try not to compress the bun as you cut. Bake the buns for 20 minutes until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done, brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. Mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24
I love all things watermelon. I remember growing up in the hot Nebraska summers eating watermelon everyday that I could. We would have seed pitting contests and had sticky faces while enjoying our last days of summer. Here is a simple recipe to make your own Watermelon Sorbet.
5 Cups Seeded & Cubed Watermelon
½ Cup Sugar
1 Envelope Unflavored Gelatin
1/3 Cup Cranberry Juice
Place the watermelon cubes in a food processor. Cover and process until smooth and stir in the sugar. This should yield about 3 cups of pureed watermelon. In a small saucepan combine the gelatin and cranberry juice. Let the mixture stand for 5 minutes. Stir the mixture over a low heat until the gelatin is dissolved. Next, stir the gelatin mixture into the pureed melon. Pour into a medium sized baking pan and cover with plastic wrap. Freeze for 2 hours. Remove from the freezer and break up the frozen sorbet and place in a chilled mixing bowl. Beat with a mixer on medium speed until the sorbet is fluffy. Return to the baking pan, cover and freeze for 6 hours. To serve let sit at room temperature for 5 minutes before scooping. Serves 4 One Cup Servings