Tangerine Frozen Yogurt

Hot days call for a refreshing treat. Since  I had a few tangerines still lingering on my tree and I  have that new ice cream machine I made tangerine frozen yogurt. It's really doesn't get any easier than this.  You could use any fruit juice or puree you like. 

Tangerine Frozen Yogurt

1 1/2 cup Tangerine juice

1 cup yogurt ( I used Greek)

1 cup  milk( I used non fat)

1/2 to 1 cup sugar - to taste

Mix all together . If needed add a splash of lemon juice to your fruit to perk up the flavor. With fruits that oxidize such as peaches use lemon to prevent color change.

Freeze in you ice cream machine according manufacturer's instructions.
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Pear Sherbet

Fresh Pear Sherbet

This year my family gave me a new ice cream machine for Christmas. I have been longing for an ice cream machine that doesn't need ice or doesn't require you to pre-freeze the canister. I am now the happy and proud owner of a Cuisinart machine that meets both of these criteria. Just plug it in and away you go! Since we happened to have several very ripe Harry and David pears sitting around, pear sherbet was a natural choice to test out the machine. This simple recipe has just 5 ingredients and takes 10 minutes to prepare. The resulting sherbet is smooth and creamy, just like eating a juicy, ripe pear. I have made this recipe many times before, some with the Poire William and some without. Either way, this sherbet is a delicious and refreshing treat any time of year.

Fresh Pear Sherbet
Julia Child and Company

5or 6 ripe pears, enough to make about 2 cups of puree
2 Lemons
3/4 cup sugar
1 egg white
3-4 tablespoons white pear liqueur, Eau-de-vie de Poire Willams (optional)

Zest the rind of the lemons and then jucie them into a bowl (you should have 4 tablespoons of juice). Peel and core pears. Cut the pears into chunks and drop them into the bowl of lemon juice. Sprinkle with 1/4 cup of sugar and stir to mix. In a blender or food processor, puree the pears, adding the remaining sugar. Puree until all of the sugar is dissolved. Add the egg white and pure one moment more.  Pour mixture into ice cream maker adding Poir William, if using, at last minute to avoid turning pears dark.  Process according to machine directions. Pack in an air tight container and store in freezer for a few hours to cure. (Sherbet doesn't develop its full flavor until it has been cured.)

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Thank You to Kris at Bake in Paris  for the blog award.

 If you haven't dropped in at Kris's blog you are missing out.  Kris is not only a talented baker and cook, but an outstanding photographer and blogger as well.

Watermelon Ice

     Chocolate is my favorite food group and I am not sure why the USDA has not included it in their food pyramid, but they should. We put chocolate in anything, from pancakes to chili. But, there is one thing that surpasses my love for chocolate, and that is a cold, ripe, sweet, juicy watermelon.
   Now for me, picking a perfect watermelon is not a sure thing. I rely mostly on the yellow belly and thump methods and usually I get a pretty good watermelon, but sometimes I miss and the melon is just okay. When that happens we make watermelon ice. It's cold and refreshing and the addition of lime juice and a little sugar greatly improves the flavor of a lack luster watermelon.

 

Watermelon Ice

Watermelon

Juice of one lime or lemon

Sugar to taste

Blend all in the blender until smooth.  Pour into a shallow pan and freeze, stiring every once in a while to breakup the ice.  When frozen you can either scrape it with a fork into ice crystal or toss it the the food processer and pulse 3 or 4 times.

 We make fruit ice with any fruit we have an abundance of, peaches, lemons, limes, strawberries, blackberries and once the fruit is frozen, your just a step away from a frozen margarita. Our favorite is a peach margarita, I use a blender and pulse the frozen fruit with a shot of tequila and a dash or two of amaretto.  For the kids we blend the fruit ice with lemon/lime soda and it makes a nice non alcoholic margarita. Perfect for the hot weather!
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