Lemon Ice Cream

This week at I Heart Cooking Clubs (IHCC), it is our Monthly Featured Dish/Ingredient Challenge, and for this month it is Lemons! or any citrus. We may select any recipe that uses lemon or citrus from any of our past or present featured chefs. I've made Tessa Kiros's, Lemon Ice Cream, from her beautiful book "Falling Cloudberries". There are fifteen featured chefs at IHCC, and Tessa Kiros is easily in the top three of my favourite chefs. 

Tessa Kiros's Lemon Ice Cream recipe uses fresh sage leaves. I, however, have forgotten to buy sage leaves and I'm not about to make a trip to the supermarket again as it was already late in the evening. So I use fresh pandanus (screwpine) leaves, which I have a healthy bush growing at my backyard. Pandanus leaves are extremely fragrant and we use it a lot in sweet desserts and savoury dishes. 

I snipped the pandanus leaves to small pieces and boil together with the whipping cream, lemon zest and sugar. Once the mixture comes to a boil, and the sugar has completely dissolved, remove from heat, and leave to cool. The pandan leaves would fill your kitchen with it's wonderful fragrance. Once cooled, I remove the pandanus leaves with a pair of chopsticks which is rather easy and quick. I did not strain the mixture over a sieve as I want the lemon zest in the ice cream. Whisk in the lemon juice, the mixture will curdle and thicken a little, but keep whisking and it will come together, chill in the refrigerator overnight. The next morning, I churn the mixture in the ice cream machine.

I did change a little of the steps in the recipe, making it a little easier and simpler for me. Refer to the recipe instructions (below) for the changes I've made (as above). Sugar is reduced to half and the sweetness was just right for us.

This creamy Lemon Ice Cream is so yummy! The fragrance of the pandan and the lemony taste of the lemon zest and juice, blends perfectly together. If you have not tried using pandanus leaves in your dessert making, I urge you to try and get some, you will love it's heady fragrance aroma.

Lemon Ice Cream
(Falling Cloudberries by Tessa Kiros)
serves 4
500ml (2 cups) pouring (single) cream (whipping cream)
grated rind and juice of 1 lemon
1 teaspoon finely chopped sage leaves **
160gm (2/3) cup caster (superfine) sugar (1/3 cup)

** I replaced the sage leaves with pandanus leaves (screwpine leaves). I used 2 long leaves, snipped to small pieces.

Put the cream, lemon rind and sage (pandanus leaves snipped to small pieces) in a saucepan and bring slowly to the boil. Set aside to cool and infuse the lemon and sage (pandanus) flavours into the cream.

Meanwhile, whisk the sugar with the lemon juice and 1 tablespoon of the cream mixture until the sugar dissolves. (I added the sugar to the cream, in the first step, allowing it to boil together). Add the remaining cream mixture and whisk well for a couple of minutes. Transfer to a bowl, cover and put in the freezer. (Remove the pandanus leaves, whisk in the lemon juice and chill the mixture overnight, covered, in the refrigerator).

After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return the bowl to the freeser. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until it is firm. (I skipped these steps, and use the ice cream machine to churn the mixture the next morning).

Alternatively, pour the mixture into your ice cream machine and freeze, following the manufacturer's instructions.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

January Monthly Featured Dish/Ingredients Challenge : Lemons!

and

I'm linking this post with Cookbook Countdown #13 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Chocolate Ice Cream

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #7, click here

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For this month's Cookbook Countdown #7, my selected cookbook is The Perfect Scoop, by David Lebovitz.  This week's treat is Chocolate Ice Cream. Nobody would turn down a scoop or two of chocolate ice cream, especially the kids!

Full of chocolate flavour! You would definitely want more than a scoop!

Chocolate Ice Cream
(adapted from "The Perfect Scoop", by David Lebovitz)
makes about 1 quart (1 liter)
2 cups (500ml) heavy cvream
3 tablespoons (21gm) unsweetened Dutch-process cocoa powder
5 ounces (140gm) bittersweet or semisweet chocolate, chopped
1 cup (250ml) whole milk
3/4 cup (150gm) sugar (I use 1/3 cup)
pinch of salt
5 large egg yolks (I use 4)
1/2 teaspoon vanilla extract

Warm 1 cup (250ml) of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup (250ml) cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out).

I'm linking this post with Cookbook Countdown #7 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Mojito Granita

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #7, click here

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For this month's Cookbook Countdown #7, my selected cookbook is The Perfect Scoop, by David Lebovitz. I've made Mojito Granita, and it was such a hit, that I've made it a few times already!

I've used my homegrown mint leaves. The first time when I made this, I've used the full amount of lime juice as stated in the recipe and it was too sour. So I've reduced the amount of lime juice to 1/4 cup the second time round, and it was just perfect. It all depends on the sourness of the limes that are used.

A refreshing, delightful granita, What's not to love, there's mint, lime juice and rum! You will love it too!


Mojito Granita
(adapted from "The Perfect Scoop", by David Lebovitz)
makes about 1 quart (1 liter)
2-1/2 cups (625ml) water
1/2 cup (100gm) sugar
2 limes, preferably unsprayed
1 cup (40gm) lightly packed fresh mint leaves
1/2 cup (125ml) freshly squeezed lime juice (from about 6 limes) (I use only 1/4 cup)
3 tablespoons (45ml) white or light rum

Add the water and sugar to a small, non-reactive saucepan, then grate the zest from the 2 limes directly into the saucepan. Bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved. Reverse 5 of the mint leaves, add the remaining mint to the saucepan, and remove from the heat. Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature,

Once cool, strain the mixture into the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavourful liquid. Discard the mint leaves. Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well. 

Place the dish in the freezer. Begin checking it after about 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the centre.

Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals of homemade granita. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return to the freezer.

I'm linking this post with Cookbook Countdown #7 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown #7 : Vanilla Ice Cream, Philadelphia-Style

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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My selected cookbook for this month, 

The Perfect Scoop by David Lebovitz

I have several books on ice cream, but this is the one that I always to go when it's time to make a batch of ice cream. I have tried many recipes from this book and there are many more I am looking forward to try! The weather has been very, very hot lately, so ice cream and frozen desserts are always welcome anytime of the day. Yup, this is gonna be a month of frozen delights! 

What is your favourite ice cream flavour? I love all flavours. And I love vanilla ice creams. I have made a few different recipes of vanilla ice cream, and this is the easiest one of all. There's no need to cook any custard, the only cooking is to warm some of the heavy cream with the sugar and vanilla seeds just until the sugar has completely melted. The rest of the heavy cream with some vanilla extract is mixed into the mixture and chill until cold. Remove the vanilla pods before churning the mixture in the ice cream maker.

This ice cream is delicious, it is light, creamy and soft. The only change I made was to reduce the amount of sugar to slightly less than 1/4 cup and the sweetness was just right.  I have made this a number of times, sometimes we enjoy it plain as it is (which is very yummy!), other times we had it with some other desserts, like the one below.

A slice of Chocolate-Bourbon Bundt Cake with a scoop of Vanilla Ice Cream, Philadelphia Style. Perfect match, simply divine!

Vanilla Ice Cream, Philadelphia-Style

(adapted from "The Perfect Scoop", by David Lebovitz)

3 cups (750ml) heavy cream, or 2 cups (500ml) heavy cream and 1 cup (250ml) whole milk

3/4 cup (150gm) sugar (I use scant 1/4 cup)

pinch of salt

1 vanilla bean, split in half lengthwise

3/4 teaspoon vanilla extract

Pour 1 cup (250ml) of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups (500ml) cream (or the remaining 1 cup, 250ml, cream and the milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

I'm linking this post with Cookbook Countdown #7 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Peach and Vanilla Sorbet

This week at I Heart Cooking Clubs (IHCC), the theme is "Monthly Featured Chef : Donna Hay".

The weather has been unbearably hot, and the thought of a cold dessert is so tempting. Found the perfect cold dessert from Donna Hay's website that I'm sure my family would love, Peach and Vanilla Sorbet. What better treat than a generous serving of smooth, luscious, sweet delicious sorbet to enjoy on a hot afternoon or anytime of the day! 

Donna Hay's, Peach and Vanilla Sorbet uses canned peaches. I did not have any vanilla bean paste, so I have replaced with the seeds of one moist vanilla pod. The peaches, its syrup, vanilla seeds are pureed in a blender till smooth. Word of advice, for a smooth pureed texture, use the blender instead of the food processor. A blender would do a better job for a smoother puree. Add the lemon juice of which I've used about 3 tablespoons, and I have added about 2-3 tbsp of icing sugar as the mixture is really not sweet at all. Pour into a baking tray and freeze for several hours until set. I left mine overnight in the freezer. Cut the frozen sorbet into squares and process in a food processor until smooth. You will see the change from a frozen sorbet to a luscious smooth sorbet. Pour into a container and freeze until set. 

The sorbet is easy to scoop, as it is smooth, soft and so yummy! And so easy to make! No excuse not to make this again!

Peach and Vanilla Sorbet

(from donnahay.com)

Makes 1 litre

1 x 1kg can peach slices in syrup

2 teaspoons vanilla bean paste

1/4 cup (60ml) lemon juice

Method

Drain the peach slices, reserving 1-1/2 cups (375ml) of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth. Pour into a 20cm x 30cm metal tin and freeze for 3-4 hours or until set.

Cut sorbet into squares and in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. 

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Monthly Featured Chef : Donna Hay

No-Churn Matcha Ice Cream

"December Potluck", theme for this week at I Heart Cooking Clubs (IHCC). For potluck week, I've made Nigella Lawson's No-Churn Matcha Ice Cream.

Really easy to make, as you do not need an ice cream maker. Only three ingredients needed, whipping cream, condensed milk and matcha powder. The whipping cream is whipped till soft peaks, followed by the condensed milk, then the green tea powder, whipped until the mixture is green and creamy.Transfer to airtight container, and freeze overnight. I've made this ice cream twice, I thought it was a little too sweet the first time round, but it tastes really nice. So I've made it again, reducing the amount of condensed milk from 2/3 cup to slightly less than 1/2 cup. Make sure to use good quality matcha powder, it makes a big difference to the taste of the ice cream.

Easy, simple and yummy! Perfect treat anytime of the day!

No-Churn Matcha Ice Cream
(source from here)
1-1/4 cups heavy cream
1/2 x 14-ounce can (2/3 cup) condensed milk
2 tablespoons Izu Matcha green tea powder
2 x 1-pint empty ice cream or airtight containers (or 1x1-quart tub or airtight container)

Directions :
Whisk the cream to soft peaks, then whisk in the condensed milk
Then whisk in the green tea powder until you have a whipped green cream.
Decant into your airtight container or containers and freeze overnight.
Take the ice cream out of the freezer to soften for 10 minutes before serving.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

December Potluck

Caramel Swirl Strawberry Popsicles

"Mystery Box Madness : August 2015", the theme for this week at I Heart Cooking Clubs (IHCC). Ten ingredients are given each month and for this month, the ingredients are Any Red Fruit, Corn, Tortillas, Skirt or Flank Steak, Oregano, Heavy Cream, Goat Cheese, Pumpkin Seeds, Baby/Fingerling Potatoes and Caramel or Cajeta. We are to select at least three ingredients and cook a recipe from any of IHCC's past or present featured chefs.

My three selected ingredients ; Red Fruits (strawberry), Heavy (whipping) cream and Caramel (homemade)

Looking at the ten ingredients, with red fruits and heavy cream, I knew I wanted to make a cool dessert. The weather here is always so hot (even at midnight!) and a cool dessert would be more than welcome anytime of the day. Found this recipe from Donna Hay's website, Caramel Swirl Popsicles which uses caramel topping as one of its ingredients and single cream. I have not seen single cream being sold here before, but I do have an opened carton of heavy cream, and some leftover homemade caramel which I made for a dessert a while back. I've added some fresh strawberries to complete the required ingredients for this months MBM challenge.

The popsicles are really easy and quick to make, the only thing is to freeze the empty popsicles mould in the freezer before making the popsicles. Ingredients uses 2 tablespoons of malt powder, of which I've used Horlicks, mixed with milk, heavy cream, icing sugar in a bowl and whisk until the sugar and the malt powder have melted. The caramel is mixed with a little heavy cream and then drizzle down the sides of the frozen popsicle moulds. Pour the milk mixture into each mould, at this stage I've added slices of strawberries. Insert the sticks and freeze until frozen.

The melting popsicles! 

I had a hard time removing the popsicles from the moulds! I've tried a few methods from putting the moulds into a bowl of warm water, letting it sit for a few minutes on the kitchen counter and even holding it upside down under running water! In the end I've got to loosen the popsicles by running a thin paring knife around the insides of the mould to get them out! By that time, the popsicles are beginning to melt in our hot weather. It was 34 degrees that day!

The popsicle moulds have failed me many times, this is the last time I'll be using them! I've a mission now to look for reliable popsicle moulds! Has anyone use the ones made with silicone before? Are they any better? Any recommended brands of moulds?

The popsicles were getting too soft real quick, the only way is to place them in a bowl and eat with a spoon! See how fast they melted!

Not that anyone is complaining! These are so yummy. The popsicles are so creamy and the tasted really amazing with the malt powder. Surprisingly even with the caramel, the sweetness is just right. And it is really nice with the addition of the strawberries. I'll be making these again, only this time I'll use ramekin bowls for individual servings or simply freeze it in a larger container. And double the recipe! And try with different fruits! Yums!

Caramel Swirl Strawberry Popsicles
(adapted from donnahay.com)
1 cup (250ml) milk
1-1/4 cups (310ml) single (pouring) cream (heavy cream)
2 tablespoons malt powder
1/4 cup (40gm) icing sugar
1/4 cup (60ml) caramel topping
2 tablespoons singe (pouring) cream, extra (heavy cream)
some fresh strawberries (sliced into quarters)

Place 8 x 80ml-cup-capacity popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. Divide the milk mixture between each mould, drop in some sliced strawberries, insert popsicle sticks and freeze for 4-5 hours or until frozen. Remove the popsicles from their mould and serve. Makes 8.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

Mystery Box Madness : August 2015

Strawberry and Rose Ice Cream

"Heaven Scent", the theme for this week at I Heart Cooking Clubs (IHCC). It's all about enticing aromas that pulls us to a dish (in my case, dessert!). We, at IHCC are cooking with Diana Henry until end of March, and our next featured chef is Jacques Pepin, whom we will be cooking with for the next six months. If you are interested to join us, please stop by IHCC for more info.

I've made Strawberry and Rose Ice Cream for this week's assignment. Fresh strawberries are macerated with some sugar and the fragrant rose water for about an hour until the strawberries start to release their juices. With the rosewater, the aroma is so enticing indeed! 

The macerated strawberries are pureed along with their juices, in a blender. Whip the whipping cream until soft peaks form, pour in the pureed strawberries and stir to combine. Churn in the ice cream machine, transfer to a container and place in the freezer for a few hours.

Strawberry and Rose Ice Cream. To serve, remove the container from the freezer and allow to soften for about 10 minutes.

This ice cream is not too sweet, the sweetness was just right! At first I thought that 5 tablespoons of rosewater seems too much, but it was just nice. The ice cream has a light rose aroma that is really pleasant without being too strong. Looks like strawberries and rosewater makes the perfect combination. Yum!

Strawberry and Rose Ice Cream
(adapted from "Food From Plenty", Diana Henry)
Serves 6
450gm (1lb) strawberries, hulled
juice of 1/2 lemon
115gm (4 oz) caster sugar
5 tbsp rosewater
250ml (9fl oz) whipping cream, chilled

1. Chop the strawberries roughly and mix with the lemon juice, sugar and rosewater. Leave to stand for an hour until the sugar has dissolved and the fruit has softeneed.
2. Whip the cream until it forms soft peaks. Puree the strawberries and all their juices in a blender of food processor. Stir the strawberry puree into the cream, then mix everything together.
3. Churn in an ice cream machine, or pour into a shallow container and still-freeze. If still-freezing, you need to take the ice cream out of the freezer every couple of hours (do this 3 or 4 times) and fork the frozen stuff around the outside into the rest of the mix, to make it smooth.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week "Heaven Scent"

and
Cook-Your-Books #21 @ kitchen flavours

Orange Sorbet

"Zest It Up!" , is the theme for this week at I Heart Cooking Clubs (IHCC). When this theme was announced a few weeks ago, I quickly went thru my two cookbooks of Nigel Slater, and bookmarked quite a number of recipes, mostly with lemons, not quite decided which one to try out. A few days ago, I was browsing thru those books again, and the first page that I opened to, from this book, The Kitchen Diaries, is this page, A Stunning Orange Sorbet, which is not on my list of bookmarked citrus recipes! How can I miss this! I decided to make this instead, as the weather is so darn hot, and this would be a lovely treat for the family.

Firstly, make the syrup. In the recipe, it calls for 250gm of sugar to be dissolved in 250ml of water over moderate heat. I figured that the sugar is too much for me, so I have used only half a cup of sugar (did not weigh), probably about 120gm and used only half cup of water. Once the sugar has been dissolved, stir in the orange zest, and keep the syrup aside, cool to room temperature.

Meanwhile, juice the oranges to make 750ml. I have used about 10 medium sized oranges. And the juice of one lemon. Once the syrup is cooled, strain it into a large measuring jug, discarding the zest. Here I have added 2 tablespoons of honey, stir it in to dissolve. Pour in the orange juice and lemon juice. I keep this mixture in the fridge to cool for about 5-6 hours and then churn it in the ice-cream maker. 

There you have it, "A Stunning Orange Sorbet", as what Nigel calls it.
In our super hot weather, it is melting real fast!

This is so refreshing, and bursting with orange flavour! I am so glad that I've reduced the sugar, as the sweetness is just so right, with the natural sweetness of the orange juice, the added honey, and with the tangy lemon juice, brings it all together in one super delicious sorbet! So, so, good! 

A Stunning Orange Sorbet
(adapted from "The Kitchen Diaries", Nigel Slater)
250gm caster sugar (I use half cup)
250ml mineral water (I use half cup)
grated zest of 2 oranges
750ml orange zest (about 6-8 oranges)
the juice of a lemon
2 tbsp honey (my addition)

Put the sugar and water in a pan over a moderate heat until the sugar has melted. Tip in the grated orange zest, then leave to cool (According to Nigel Slater : I invariably cannot wait, so I pour the syrup into a heatproof bowl and put it in a sink of cold water to cool it quickly).

Once the syrup is cool, strain it to remove the orange zest. (Stir in the honey, if using). Pour the orange juice into the syrup and stir in the lemon juice. Pour the mixture into an ice-cream machine and churn till almost frozen. Remove from the bowl and freeze for twenty minutes or so before serving.

To serve 6.

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I'm linking this post to I Heart Cooking Clubs (IHCC), the theme for this week "Zest It Up"

and

Cook-Your-Books #15 @ kitchen flavours

Cranberry Mulberry Orange Sorbet

Our weather is much cooler with rain almost everyday, and the days are not as hot and humid, like we had for the past few months. Even with the cooler weather, it did not stop us from craving for cold desserts. I made this Cranberry Mulberry Orange Sorbet and we had this at 10pm a couple of nights ago when it was raining cats and dogs, with thunder and lightning for company! 

This sorbet has a vibrant deep beautiful colour of red, from both the cranberries and mulberries.

The original recipe uses 1-1/2 cups of cranberries, without any mulberries, but I do not have enough of cranberries in my freezer, so I used a mixture of cranberries and mulberries.

I have about 3/4 cup of frozen cranberries, made up the balance of 3/4 cup, with freshly picked mulberries from my kind neighbour's tree. (I have the green light to pick the berries anytime I want, since they do not eat the berries themselves, lucky me!)

The cranberries, mulberries, orange zest, sugar and water are boiled for a minute or two. Remove saucepan from heat, cover and let rest for 30 minutes.

Meanwhile, squeeze some orange juice, about 1-1/2 cups

At the end of 30 minutes, process the cranberries-mulberries mixture in a blender and strain over a sieve into a measuring jug or large bowl. Discard the skins or residue collected in the strainer.

Pour the orange juice into the berries liquid, and stir to combine.

Add 1 to 2 teaspoons of Grand Marnier (optional).

Cover with cling wrap and refrigerate in the fridge until really cold, preferably overnight.

The next day, churn the mixture in your ice cream maker according to the manufacturer's instructions.

Sorbet is not really thick, but it has an icy-crystal texture. Scoop into a container and freeze.

After overnight in the freezer.
Beautiful vibrant colour from the berries! 

Really refreshing and yummy! Especially good, after a meal at dinnertime. It is so refreshing and berrylicious!

If you do not have an ice cream maker, make this into granita instead. Either sorbet or granita, these are wonderfully berry-refreshing!

Cranberry-Orange Sorbet
(adapted from "The Perfect Scoop" David Lebovitz)
Makes about 1 quart (1 liter)
1-1/2 cups (180gm) cranberries, fresh or frozen (I use 3/4 cup cranberries and 3/4 cup mulberries)
1 cup (250ml) water
3/4 cup (150gm) sugar
grated zest of 1 orange
1-1/2 cups (375ml) freshly squeezed orange juice (from 5 or 6 oranges)
1 to 2 teaspoons Grand Marnier or Cointreau (optional)

Heat the cranberries, (mulberries), water, sugar and zest in a medium, non-reactive saucepan until the liquid begins to boil. Boil for 1 minute, then remove from the heat, cover, and let stand for 30 minutes.

Pass the cranberries and their liquid through a food mill fitted with a fine disk, or puree them in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin. Stir in the orange juice and the liqueur, if using.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

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This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal . 

and 

Cook-Your-Books #11 hosted by Kitchen Flavours

Full Plate Thursday @ Miz. Helen's Country Cottage

See Ya In The Gumbo @ Ms. enPlace

Passion Fruit Granita

With our current hot and dry weather right now, a cool refreshing dessert would be most welcome anytime of the day. I was looking for something cold, yet light and refreshing to serve to the family as an after-dinner dessert. And this Passion Fruit Granita is just the one. 

The original recipe, taken from "Relaxed Cooking With Curtis Stone", is actually called Exotic Fruit Salad with Passion Fruit Granita, where the granita is served on top of a mixture of  starfruit, papaya, mango, kiwi and pineapple. I have however served the granita on its own.

Granita are pretty easy to make. Basically it is a mixture of fruit puree, sugar and water. Firstly, the sugar syrup is prepared, leave to cool and mix with the fruit puree to combine. This mixture is then poured into a baking pan, preferably metal, left to freeze in the freezer until the mixture is icy all around the edges. Using a fork, scrape the ice at the sides towards the centre, level it and freeze again, Repeat a few more times, until the granita turns into flaky crystals. 

I've added in about 2-3 tablespoons of honey when I mixed the syrup with the passionfruit pulp. It took mine a longer time to form ice all around the edges, and had to leave it frozen overnight in the freezer, still in the pan. The next day, I use the fork to scrape the icy sides toward the centre, which surprisingly, still with patches of liquid in the centre, even after leaving it overnight in the freezer. I did that about 3 times with a couple of hours in between. By evening, the granita is ready.

Very nice flaky icy crystals with the lovely fragrance and golden yellow colour from the passion fruit. This is good! Refreshing, light and so yummy!

Passion Fruit Granita

(adapted from "Relaxed Cooking With Curtis Stone", Curtis Stone)

1/4 cup sugar

1 pound ripe passion fruit, halved

1 tablespoon fresh lemon juice

2-3 tbsp honey (my addition)

In a small heavy saucepan, stir 1 cup water and the sugar together over medium-low heat until the sugar dissolves. Slowly bring the syrup to a boil; then remove it from the heat and let it cool completely.

Spoon the passion fruit flesh into the cooled syrup and mix together. Stir in the lemon juice. Pour the passion fruit mixture into an 8-inch square baking dish and freeze it for about 30 minutes, or until the mixture is icy around the edges.

Using a large fork, stir the icy parts of the passion fruit mixture into the remaining mixture in the dish. Continue to freeze the mixture, stirring the edges into the center every 20 to 30 minutes, for about 1-1/2 hours longer; or until it is frozen. Using a large fork, scrape the frozen granita into flaky crystals. Cover and keep frozen.

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

and

Cook-Your-Books #10 hosted by Kitchen Flavours