HAY HAY IT'S DONNA'S SUMMER DAY!

                         

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:

1. Your name
2. What country you live in
3. Your blog name and URL
4. 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!

Thanks again to Barbara and Katie for their help so far and I hope you are inspired to get freezing!

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)

1. 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.
2. 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.
3. 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.

Variations:

1. 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.
2. 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.
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.
4. 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.

Serves 4-6

Comments

[barbara]

Fantastic Laura, I haven't made a sorbet in years and this recipe looks so simple. Good luck with the hosting.

[rachel]

I love this sorbet theme! I might have to enter this time.

[joey]

Nice choice! :) I don't have an ice cream maker though so this will be a challenge...perfect as my arms do need toning ;)

[Deborah]

I just made a mango sorbet!! But don't worry - I already had another one chosen out to make before you even announced the theme!

[sandi @ the whistlestop cafe]

I have never tried this before...Is there room for a beginner?

I have eaten enough sorbet that I think I qualify. I will at least recognize if it is good.

Hmmmm~ what is a good southern flavor?

[Jes]

This will be so much fun to play with! I just got my ice cream maker and I love using it!

[kellypea]

I should be better at actually getting this one posted. I hope. Yours looks absolutely delicious!

[Helene]

Congrats on winning HHDD!
Great theme...the possibilities!

[Lisa]

Ohhh I've never made sorbet before - I can't wait, good choice. =)

xoxo

[[email protected]]

Ok, ok I'm going to give it a go, god knows how it's going to turn out. Are you sure I can't just cook a pasta dish:)? Sorbet is my favourite especially lemon, I eat bucket loads when in Italia! Liking the new look!!

[brilynn]

Ooooh I want that David Lebovitz book and you know how I love frozen treats!!!

[Laura]

Rachel: Please do enter!

Joey: A little toning never hurt anyone!

Deborah: Get cracking on that other sorbet.

Sandi: This was only my second time making sorbet. Southern flavours sound incredible!

Jes: Glad to give you another excuse to use your ice-cream maker.

Kellypea: Do do do get one posted!

Helene: You know I can't wait to see yours.

Lisa: xoxo right back at you!Get busy!

Lorraine: You know I know where you live (or at least work) I will hound you until you make it! Tomato and basil flavoured sorbet anyone?!

Brilynn: I'm expecting to hear from you and the Ice-man soon!

[Maz]

I love the new layout, it's really easy to navigate. (I love the post too but the layout really cought my eye!!)

[Kelly-Jane]

Well done, your entry was stunning!

I not taken part in a HHDD before, but will do my best to do it in time!

[peabody]

Excellent choice!

[Anita]

Hey, this may be a really dumb question but can we make sherbet or it is strictly sorbet? I only ask because in your post you mention that it can be dairy-free and I thought sorbet was always dairy-free, so perhaps some variations using milk or cream were possible. Just wanted to clarify, thanks for hosting!

[Laura]

Sherbet should be fine Anita, can't wait to see what you have in mind!

[Anita]

Thanks Laura! I'm looking forward to the event and I'm excited to come up with something tasty!

[Ulrike]

Congratulations, your bites deserved it!

[Val]

Ma
Even with moving hoose I can do this ma
But it's too late now
Wine calling
Ma

[medieval costumes]

That's just sooo enticing!!

[home teeth whitening]

your article of DONNA HAY'S BASIC SORBET with variations That was fun. it's interesting .

[Nursing clothing]

wooww!!great!! amazingly delicious!!
is so yummy..!!

[medieval dresses]

Is this ice cream? Yummm! perfect for a scorching hot summer!

[wench wear]

oh... I would really love to have one of that now! Really delicious plus it's just right for this freakin summer heat!