Friday, July 24, 2009
I’ve always like the idea of sorbet, as it’s a fat-free frozen dessert option and inherently light and refreshing. Unfortunately, I usually find the ones from the grocery store overly sweet and flavorless. Then last winter I tapped into the sorbet section of The Perfect Scoop and have been hooked ever since. I was about to write that my favorite to date has been this pineapple one I made last weekend, but then I remembered how much I loved, not to mention how many times I made, tangerine-meyer lemon sorbet last winter. And pink grapefruit-champagne. Anyway, I’ll call the pineapple my favorite summer flavor. I think it’s the texture that makes this dessert so delectable; it’s much creamier than most sorbets I’ve had. This recipe is definitely worth the time it takes to cut up a pineapple, which really isn’t that long. This recipe gets a 9 for Deliciousness and a 2 for Effort, giving it an EDR of 4.5. Click HERE for a printable recipe. But if you have an ice cream maker and not the The Perfect Scoop, I recommend the investment.
I made the pineapple sorbet last Saturday, and I had to make it again on Thursday night for two reasons: 1) I loved it and it went really fast and 2) My boyfriend made mint chocolate chip ice cream, and I needed a healthier dessert option to prevent myself from gobbling it up. The recipe for the mint chocolate chip ice cream came from “The Weekly Scoop” feature of My Baking Adventures. I had printed the recipe out on Monday, but probably wasn’t going to get to it until at least Wednesday. Since we had been out of ice cream for about two days (a real famine), Mr. Penpen took it upon himself to make it on Tuesday evening. The mint chocolate chip rates a 10 for Deliciousness and a .5 for Effort (I had to go downstairs twice to locate ingredients for him), giving it an EDR of 20 – off the charts. Click HERE to get the recipe from Megan’s site; this is truly great ice cream.