Red Currant and Lime Sorbet

I bought some red currants at my town’s Farmer’s market recently.

red currants

I was so pleased because they’re not easy to come by, and I cannot overstate how much I enjoy these tart little gems. I almost ate them all in one sitting!

I thought about putting the ones that I did not initially devour into a sweet goodie, but it’s so very hot…I did not want to bake.

So I decided to play up their sour side by incorporating them into a lime sorbet.

photo of limes

I took a chance and made this for dessert the night some new friends were coming over for dinner. I wasn’t sure this was a good plan…what if the recipe bombed?

Well, I am happy to report that the sorbet turned out to be delightful in every way. We loved the pretty pink hue, and thought the sweet/tart flavor was perfectly balanced. I’m hoping I can find more red currants this weekend so that I can make it again.

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Black Raspberry, Walnut, and Honey Rosewater Yogurt Parfaits

Just a few strides from my back door, there are sundry treasures growing in the woods. As is my custom early every summer, I recently went looking for black raspberries.

black raspberries

Wild black raspberries (also known as “blackcaps”) are quite seedy, but they’re a wonderful treat; if you can find some in your ‘hood (“the East Coast to the Rockies, but not in the deep South” according to Wildman Steve Brill), you are lucky indeed. But you’d better hurry: you’re competing not just against a short season (about 3 weeks), but the birds who love them dearly, as well.

Sadly, “my” wild black raspberries disappeared before I could gather more than a few handfuls (thanks to said birds). So I’m thinking about transplanting some of the canes to my garden (here’s how); my plan is to cover them with bird netting, so that I can actually enjoy a whole bunch of them next summer and beyond.

But that’s a long way off, so I was ecstatic to find these pretties at The New Paltz Farmer’s Market this weekend :)

wild black raspberries

These berries were so tasty! I flirted with the idea of baking with them, but decided I really just wanted to enjoy them raw. So I put them into this parfait which I ate as a protein, anti-oxidant, and healthy fat-packed afternoon snack (and for breakfast a few times this week, too).

recipe with black raspberries

I don’t usually sweeten my plain yogurt when I eat it with fruit, but I mixed in some homemade honey rosewater “syrup” (inspired by the book Edible Cocktails) here because black raspberries are a bit tart. I also figured the subtle flavor of the rosewater would play nicely with the walnuts: I think I was right.

If you can’t find black raspberries, go ahead and substitute any other berry that you like, or use your imagination with the fruit and nuts that you add. If you don’t eat dairy, you can try this with coconut milk yogurt.

Double everything and add additional layers for a bigger, prettier, parfait.

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Roasted Strawberry Agua Fresca with Basil

When I learned that you can- and should!- roast strawberries, I was kind of shocked. While conceptually this makes perfect sense (because what fruit or vegetable does not improve with roasting? I cannot think of a single one, can you? Well, maybe melons. Or cucumber…), it took me a little while to wrap my brain … Read more

Mini Cheese Pies with Roasted Plum Jam (Gluten-Free)

cheesy jam tarts

Last year around this time (at the urging of Shauna), LOTS of food bloggers took to their kitchens and made pie (I made this). That first annual Pie Party was a great success, so today we’re celebrating Pie Party 2012. Thank you Garret, Shauna, Justin, and Ashley for hosting ;) I made “mini” cheese pies … Read more

Violet Jelly

violet jelly recipe

I go weak in the knees for recipes made with edible flowers… …so when violets started popping up across my yard recently, I immediately set about gathering as many as possible. I’ve had my eye on a violet syrup recipe in Healing Wise for years, but it calls for 1/2 pound of violets. If you’ve … Read more