Cool me down!
We’re all a little over heated right now here in NZ with one of the hottest summers I can remember! This prompted me to experiment with a sorbet – a first time for me. It certainly won’t be the last time either as it was so easy and so delish, I’m looking forward to making more! You can leave the cream out if you wish but I’m a fan of the creamy gelato flavours and that’s what the end result reminded me of.
Creamy Lemon and Mint Sorbet
2 cups water
1 1/2 cups sugar
1/2 cup of fresh lemon juice
150 mls cream
2 tbsp finely chopped fresh mint leaves
zest of 1 lemon
Combine sugar and water in a saucepan and stir over a gentle heat untill all of the sugar has dissolved.
Bring to the boil and simmer uncovered without stirring for 5 mins and then remove from heat and cool. You can do this quickly by placing the saucepan in a sink of cold water.
Stir in lemon juice and cream and pour into a shallow container and freeze untill firm. You could also use lime juice.
Remove mix from container and blend untill smooth. Add the chopped mint and lemon zest, return to container and freeze again untill firm.
Serve garnished with fresh mint.
Now sit back, relax and enjoy your sorbet while listening to the Black Seeds – Cool me down!
Cookie heaven
Cranberry & Pistachio nut cookies
I’ve made these many times and everyone always loves them. Nice and easy recipe, makes about 25 big cookies! For the pistachio nuts I just buy a 70g packet from the supermarket which I use and a scoop full of cranberries from the bulk bins.
350 gms Butter
2 cups Icing sugar
5 cups plain Flour
2 tsp Vanilla extract
grated zest of 1 Lemon
1/4 cup of Milk
1 Egg yolk
1 cup dried Cranberries
1 cup Pistachio nuts
Beat butter and icing sugar until pale and creamy. Add the flour, vanilla, lemon zest, milk and egg yolk. Mix well. Add the cranberries and pistachio nuts and mix. Turn mixture out on to floured surface. Shape into a long log. Wrap in glad wrap or baking paper and refrigerate 1 hour. When the cookie mix is firm, slice into rounds 1 cm wide and place on baking tray. Bake at 180°C untill golden (approx 10 mins).
