Sunday, May 19, 2013
2 quarts strawberries
¼ - ½ C honey
1 - 2 Tbls lemon juice
1 C Riesling wine
Wash, hull and trim strawberries. Puree everything in a food processor until smooth. Use more or less honey and lemon juice depending on the sweetness of the berries. Champagne can be substituted for the Riesling (or try a splash of Grand Marnier or Kirsch), or sparkling cider for a non-alcoholic soup.
Serve well chilled; garnish with fresh berries, mint and/or a dollop of vanilla yogurt.
Same quantities can be used to make a cantaloupe or honeydew melon soup.
Sunday, May 5, 2013
Ice cream, sorbet, gelato...what's the difference?
1 C water
¾ C sugar
1½ lbs Granny Smith apples
¾ C chilled Sauvignon Blanc
¼ tsp kosher salt
1 tsp lemon juice
Peel and core apples; cut into 1" chunks. Heat water, sugar and apples in saucepan over medium-high heat to bring to a boil. Reduce heat to low, cover pan; simmer until apples are very tender (about 10-12 minutes). Remove from heat; stir in wine, salt and lemon juice. Using an immersion blender (or transfer mixture to standard blender), purée mixture. Place mixture in frig until chilled. Process in an ice cream maker according to manufacturer's instructions (usually about 20 minutes). For a firmer consistency, transfer to an airtight container and freeze for an additional 2-8 hours before serving.
For a non-alcoholic version, simply substitute apple juice for the wine.