We'll get through it, together, I promise.
Now onto the bigger and better.
My mock letter to Martha:
My dearest Martha Stewart:
For quite some time now I have developed a love-hate relationship with you. It is for no other reason than the fact that you make everything appear to be so easy. Sometimes, those things are not so easy (ahem, Blueberry Pierogi), which causes a downward spiral of self-loathing. On the other hand, you give your captive audience some recipes that are so flippin' fantastic that we appear to be some kind of superwhiz pros when we recreate these dishes. This recipe happens to be one of those things.
It's fan-freakin-tastic. There is no two ways about it. I will sing it from the rooftops! Martha, on this day, you are my favorite. I may just name one of my unborn children after you (Okay, so that may be stretching it).
Sincerely your fan (for today, at least),
Okay, people.. my apologies for the delay. This is a recipe that makes me want to shout and throw my heels up!! It was super easy, "a caveman can do it" and probably already has, twice. For one moment, it actually appeared as if I had a freakin' clue about making a sorbet.
This sorbet???? 'S Wonderful.... 'S Mahvelous.... (Side note: I'm helplessly in love with Gene Kelly.)
Do yourself a favor, make this sorbet TODAY. I, for quite some time, have been desperate to get an ice cream machine. Well, to those of you who are homeowners (especially those that have either rehabbed or remodeled) know that something as seemingly frivolous as an ice cream machine wouldn't stand a chance on a long list of must-haves for the home.
For a fair amount of time I have been disgruntled, nay, pouty about the whole thing. I mean c'mon.. homemade ice cream?! That's just the coolest thing since sliced bread.
My pouty, drag-my-feet-as-I-walk mentality came to a halt when I found this recipe while scouring over Martha Stewart's most recent magazine....
Raspberry Sorbet... oh great, probably need an ice cream maker for that.. how about nooo... All ya need is a freezer! *Cue the Hallelujah Chorus*... this girl's making sorbet and DOESN'T need the fancy-schmancy-gosh-I-still-wanna-have-it-deep-down ice cream maker.
I present to you, a version of Martha's Raspberry Sorbet with Fresh Whipped Cream:
Berry Nice Sorbet with Homemade Whipped Cream
Adapted from: Martha Stewart Living
Yields: Four Delectable Servings
^I tried my best to emulate a "glamor shot" with editing. Haha.
1/4 cup water
1/4 cup plus 1 TBS sugar
1 bag (12 oz) frozen berries, or 3 cups fresh berries frozen (I used a combination of blueberries, raspberries, and strawberries)
1/2 cup heavy cream
1. Stir together water and 1/4 cup of sugar until sugar is dissolved.
2. Pulse the berries in a food process until coarsely chopped. With the machine running, pour in the sugar-water, pulse until the mixture is smooth. Transfer into an airtight container (I used my Pyrex), and freeze until firm, which is about 30 minutes.
3. Whisk the cream and remaining TBS of sugar until soft peaks form (this homegirl sweaaaated in the process.. Doubtful because it was 85 degrees in my kitchen.. I was just workin' real hard!)
4. Scoop sorbet into 4 glasses, and top with the whipped cream.
Mmmm... Now doesn't that just TASTE like summer?!