Anyway, here's all the news, and a quick summertime recipe...I figure you will want to know everything about what I have been up to in the last two weeks so I won't leave anything out. God is in the details, right?
So here goes...*inhale* Two weeks ago, I ran the Race for Life in Guildford in 28 minutes and 37 seconds. Then I went to Bournemouth to visit Nicky for 4 days. While there we went to the beach 3 times (twice in Bournemouth and once in Durdle Door aka Dumbledore), drank lots of wine, ate enchiladas, lemon and olive chicken (recipe next week), ate salmon, ice cream, chocolate (lots of), and we watched Cougar Town (7 episodes, yes, 7!!). Also while in Bournemouth, I had a Chiropractic check up, an ultrasound on my foot (it's definitely Plantar Fasciitis), and we went for 2 runs. While I was in Bournemouth, it was my nephew's 6th birthday, we got him a very cool book about dinosaurs. He loves it. When I came back from Bournemouth, I had one day to unpack my stuff and clean up the house. The next day (Sat the 26th) I went to the beach with hubs where a family of twenty practically sat right on our blanket. I'm surprised they didn't ask to have a little nibble of our sandwiches, too. USA and England were knocked out of the World Cup. Then I spent a day practising for my next TV appearance. On Monday the 28th of June, I went and cooked on TV, again. My cooking appearance meant that I couldn't go to Book Club, which really sucked. Next I spent 3 days working on my next book project and it was my Mom's birthday, I still haven't sent her present, sorry Mummy. I've had two driving lessons in the last few weeks (I already have my driver's license - more on this later), we ate at Wagamama with Kirsty and Ads, went to the Godalming Food Festival, drank 3 pints of pear cider, went to two BBQ's, bought tickets to see 30 Seconds To Mars again in November (hell yes), and then I made this sherbet. *exhale*
So, hopefully you'll forgive me for not posting in the last few weeks, I won't let it happen again.
Regarding the sherbet, I have two things to say:
It is summer.
Sherbet rocks.
Raspberry Sherbet
Adapted from David Lebovitz, The Perfect Scoop
Before you call me a cheater and tell me that this isn't a real recipe, well, people I have something mind blowing to post this week. So if you're still mad at me for ditching you, all will be forgiven soon, trust. And further to that, did you know that the difference between sherbet and sorbet is all in the dairy. Sherbet has it, sorbet doesn't. Every day is a school day.
- 3 cups / approx 370g fresh or frozen raspberries (you could substitute other berries too!)
- 1 1/2 cups / 350ml whole milk
- 3/4 cup / 145g granulated sugar
- zest of one small lemon, plus 1 1/2 teaspoons lemon juice
This sherbet is made in an ice cream machine so if necessary, pre-freeze the bowl of your ice cream maker. Puree the berries, milk, and sugar in the blender until smooth. Strain through a very fine mesh sieve to remove the seeds. Stir in the lemon juice. Pour into the ice cream maker and mix in the machine until frozen. Store in plastic containers in the freezer.
If you don't have an ice cream maker you can put the mixture in a large bowl in the freezer. After it has been in for about a half an hour, take it out and whisk the hell out of it. Repeat the mixing process 6 times, or more until you reach the desired consistency.
Makes about 3 1/2 cups sherbet.
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