We had Open House at the girls' school and Mother's Day & Father's Day events in both preschool and kindergarten. I went with Middle to her last field trip of the year and took Big to visit family and friends in the Midwest. It seems like now the To Do lists are in full effect . . . everything I need to do to finish up my quarter at work, to get ready for 2 months away, and to get through the last two weeks of the school year with the girls. It's exciting!
One of the almost summer things we've been doing is using our ice cream maker. I found David Lebovitz's method for sorbet (link below in the recipe) and I'm sold. I usually make a simple syrup adding water to the sugar but with his technique, the flavor and texture was outstanding. I think it's the lack of water and/or the addition of a couple tablespoons of champagne. Serving sorbet with champagne is always a good idea but adding it to the mixture is something I haven't tried before. These ratios and the method will work for other fruits / citrus as well. Two additional notes: Lebovitz doesn't strain his juice and I recommend tasting the sweetness of your juice and adjusting the sugar amount slightly. My juice was really sweet so I used less sugar than what it says below.
Blood Orange Sorbet
from David Lebovitz
Champagne or sparkling wine (optional)
1. Juice your oranges and measure the juice
2. For every 1 cup of juice, add 1/4 cup of granulated sugar
3. Put the sugar in a small saucepan and add enough juice to saturate the sugar. Heat over medium heat, stirring constantly, until sugar is dissolved. Remove from heat.
4. Add the liquid with the dissolved sugar to the rest of the juice and place in the refrigerator until chilled. Optional: When completely chilled, add 2 tablespoons of champagne or sparkling wine per cup of juice mixture.
5. Freeze according to your ice cream maker's instructions.