We’re in the counting-down-stage for the last days (hours even!) of summer. I start school tomorrow to get my teaching credential and Masters in Education. I’m eagerly looking forward to starting classes; I’ve been so interested in teaching, working with children and youth, and reading about pedagogy for so long, and I’m finally going to have a community to discuss and challenge all my ideas with. I have so many reasons to be excited about this school year beginning. But there’s a part of me that is still savoring these last days of freedom, outdoors time, and sun on my skin. I’ve been consciously enjoying all the free time that I have right now, since I’ll be working on overload for the next year (or forever, since teaching is not an easy job!). To celebrate all the summer fruits and flavors that I can get a hold of, and to appreciate summer just a little bit more, I made some refreshing sorbets. There are still beautiful pungent strawberries at the Farmer’s Markets here in California, and peaches and other stone fruits are ripe, juicy, and incredibly sweet, so into the blender and then the ice cream maker they went!
Both of these sorbets had just the right consistency; icy yet smooth, creamy, and sparklingly flavorful. They tasted just like the fruits that were in them, and I can’t think of a better summer snack – in fact, I dare say that these sorbets taste like summer!
Strawberry Lime Sorbet
Ingredients:
2 lbs. fresh strawberries, hulled
3/4 cup fresh mango, cubed
5 Tblsp. fresh lime juice
1 1/4 cups superfine sugar
Combine all ingredients in your food processor and pulse until smooth. Add more or less sugar and lime till you reach your desired taste.
Place in an ice cream maker and churn as per the directions.
Your ice cream may be very soft when done, and you can certainly eat it that way, but you could also place it in your freezer and it will firm up overnight. If you choose to do this, transfer the sorbet to a freezer-safe container and press a sheet of plastic wrap against the surface. Cover and freeze the sorbet until firm, about 3-4 hours.
*This recipe makes about 3 cups.
Interesting fact: Did you know that peaches and nectarines, along with almonds, are part of the rose family? Thanks, Wikipedia!
Ginger Peach Sorbet
Ingredients:
2 1/2 pounds ripe peaches and nectarines (I used 4 peaches and 2 nectarines)
1 cup superfine granulated sugar
pinch of salt
1/4 cup water
2 Tblsp. fresh lime juice
2 tsp. finely grated fresh ginger
1 Tblsp. Amaretto liqueur
Pit, peel, and coarsely chop the peaches and nectarines.
Place fruit, sugar, and salt in a food processor and pulse until combined.
With the machine running, pour water, lemon juice, and Amaretto through the feeding tube and process for 1 minute or until the sugar is dissolved.
Refrigerate this mixture until well chilled, about 1 hour.
Pour the chilled fruit mix into an ice cream maker and follow the manufacturer’s instructions.
Transfer the sorbet to a freezer-safe container and press a sheet of plastic wrap against the surface. Cover and freeze the sorbet until firm, about 3-4 hours.
*This recipe makes about 3 cups.
Cookies and Candids 
Oh that just looks soooooooooooooooooo amazing !!!