For my money, the best way to beat the heat is sorbet. And I do mean money: homemade sorbet can be made with affordable ingredients like in-season fruit, herbs, honey or sugar, and water. You can also make it with tools you likely already have in your kitchen, as I explain this week in my Twice as Tasty column for the Flathead Beacon.
A few tricks help you smooth out sorbet and counteract the ice crystals that can form so quickly when you try to make frozen, nondairy desserts. Ice cream makers and gelato machines may speed up the process, so you can use one if you already own one, but there’s no need to buy a new appliance if you want to enjoy dairy-free sorbets.
Learn more about making sorbet and get the complete recipe for Rhubarb–Rosemary Sorbet in my column.
Twice as Tasty
Excited about making sorbets? You can blend a wide range of fruits and herbs into sorbet: lemon balm with strawberries, lavender with blueberries, basil with peaches, Thai basil with sour cherries, cloves with plums, lemon thyme with pears, and more. Here are just a few other recipes on the blog that will help you when making sorbet and other frozen desserts.
If you’re still rich in rhubarb, you can find other ways to use it the recipe index.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format; it’s only available here.