You've just got to love the weather forecasters here in Portland. We get a week's hysterical notice for any potentially dramatic weather. They've been carrying on about the coming heat wave for days but as far as I'm concerned, it's already here. I'm having a harder time with the heat this year than usual. All I want to eat is ice cream.
Luckily it's a snap to make my own sorbet. In the last few weeks we've had cherry, blueberry-banana, and nectarine, all based on the recipes in David Lebovitz' most excellent book The Perfect Scoop. Although his recipe for nectarine sorbet was simple enough, I made things even easier by cutting out one step. I opted not to cook the nectarines --I just threw everything in the blender, transferred the mixture to my trusty Donvier, and we had a lovely fresh nectarine sorbet in no time at all.
I might try this again and cook the nectarines just to see what happens, but I really love the way my raw version burts with super fresh nectarine flavor. I'm sure you'll want to have some of this tucked away in your freezer when the heat wave hits.
2 comments:
There's no recipe?
Dear Anonymous--how strange--the link works fine for me. If you let me know who you are I can send you the recipe if you'd like.
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