You may have noticed a brief return to my tooting my own horn at the beginning of my last post when I was too impatient to wait to tell you that I had won Hay Hay Donna Day #12 as hosted by the lovely Katie at Other Peoples Food. A brief history as to what this is all about first - HHDD is a chinese whisper style event started by Barbara back in October 2005. Barbara whispered Self-frosting Cupcakes out into the ether and it has since travelled around the world being heard as fritters, cheesecakes and mousse to name a few. Katie heard Caesar Salad and I answered with these. Now, it is up to me to figure out what comes next and thanks to our beautiful weather, the only thing I seem to be able to hear is sorbet. So, there you have it, that's the theme for HHDD #13.
Those who know me well no doubt expected me to choose something baked... and drowned in chocolate. But I'm hoping that sorbet will appeal to those of us in the northern hemisphere who don't feel like turning on their ovens and to our southern hemisphere friends, (Donna Hay is Australian after all) it can be a fond farewell to summer as you head for winter.
You don't have to have an ice-cream maker, you can choose whatever flavour (or combination of flavours) you like, sweet, savoury, dairy-free, fat-free, it's up to you. Below is a basic sorbet recipe from Donna Hays Modern Classics 2 to get you started (I chose mango flavour). Your incentive, if you REALLY need one, is David Lebovitz's The Perfect Scoop which I thought might be appropriate. I know that half the blogosphere have been posting recipes from this book so if you already have it don't be put off taking part as there is an alternative in the The Bakers Dozen Cookbook. Don't want that one either? Just come and raid my cookbook shelves why don't you?!
The nitty gritty is that you need to make and post your recipes by the 8th July remembering to send me an e-mail at eatdrinklive[AT]gmail[DOT]com with the following details:
- Your name
- What country you live in
- Your blog name and URL
- The name of your post and a permalink to the post
On the 15th July I will (attempt) to post the round-up and voting can begin. Voting closes on the 22nd July and I will announce the winner and the new host!
DONNA HAY'S BASIC SORBET with variations
- 3/4 cup 150g caster (superfine) sugar
- 1 cup 240ml water
- fruit puree of your choice (see below)
- To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
- Increase the heat and bring to the boil for one minute. Set aside to cool. While the syrup is cooling, prepare one of the fruit variations below.
- Combine the fruit puree and sugar syrup, place in an ice-cream maker and follow the manufacturer's instructions or the instructions below for a thick and scoopable sorbet. If you don't have an ice-cream maker, place the fruit and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.
- For a Raspberry Sorbet, add 1 3/4 cup strained raspberry puree (700g fresh or frozen raspberries) and 1/4 cup (60 ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
- For a Peach Sorbet, combine 2 1/2 cups strained peach puree (6 peaches or 900g chopped peach flesh) and 1/3 cup (80ml) lemon juice to the cooled basic sorbet syrup and continue with step 3.
- For a Mango Sorbet, combine 2 1/2 cups mango puree (4 x 400g mangoes or 950g chopped mango flesh) and 1/2 cup (120ml) lime juice to the cooled basic sorbet syrup and continue with step 3.
- For a Strawberry Sorbet, add 2 1/2 cups strained strawberry puree (850g fresh strawberries) and 1/2 cup (120ml) lime juice to the cooled basic sorbet syrup and continue with step 3.