Tag: fruit sorbet

Rhubarb–Rosemary Sorbet

On By Julie Laing | Twice As TastyIn Column, frozen2 Comments

Beat the heat with sorbet using affordable ingredients and tools already in your kitchen. Learn more at TwiceasTasty.com.
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 to make Rhubarb–Rosemary Sorbet and other flavors

Watermelon Treats

On By Julie Laing | Twice As TastyIn Freezing, Ingredient, Refrigerating3 Comments

Melons’ natural sweetness and juiciness make them ideal for refreshing desserts. Get watermelon recipes at TwiceasTasty.com.
It looks like today could be the last 80°F day of the season in my area, so it’s the best time to enjoy a refreshing, cold, fruity dessert. Watermelon are still available in the local markets, and homegrown ones are still ripening on the vine. They won’t last much longer in the shops or the greenhouse.

Melons may not be the first fruits you think of when you consider a dessert; apples, strawberries, raspberries, and huckleberries are all more likely candidates. But melons have the advantage of pairing their natural sweetness with a satisfyingly slurpy moisture, making them ideal for refreshing desserts. Throw in some fresh herbs for bright, contrasting notes, and you’ll successfully capture the feel of summer in a bowl or glass. Better yet, your freezer and refrigerator will let you hold onto that feeling long after temperatures have dropped.
Learn to make Watermelon–Mint Sorbet and Watermelon–Basil Shrub