It is almost the end of September, and I would think that the days would be cooler and crisper. Yesterday in Moose Jaw, the temperature climbed to 33C, today it was 31C. We have been thinking about ice creme and sorbets.
All that is needed to make delicious sorbets is some frozen fruit and a juicer like Green Star, Green Power, or Champion. We have the Green Power juicer. With the crush screen on the machine, feeding frozen fruit into it produces the creamiest and smoothest sorbets. A high speed blender like the Omni, Vitamix, or Blendtec blender will do a great job at making ice creme as well. Just put the frozen fruit in the blender along with a dash of salt and blend till smooth (just be careful not to over blend as it will end up being soup instead of ice creme). It may help to leave the frozen fruit on the counter for 10 minutes or so before blending.
In our freezer right now, we have bananas, watermelon, cherries, strawberries, blackberries, raspberries, blueberries, Saskatoon berries, peaches, nectarines, pears, cranberries, and rhubarb.
In our pantry right now, we have all sorts of offerings to use as toppings ~ raw cacao powder, raw cacao nibs, raw carob powder, nut butters, coconut, gogi berries, sunflower & pumpkin seeds or a variety of nuts if we want some crunchiness. A sprinkle of spice ~ cinnamon, clove, allspice, nutmeg, ginger, or a combination of spices brings a new taste to the ice creme too.
So today we made Banana Ice Creme in the Omni blender. I took 6 frozen bananas from the freezer and let them sit on the counter for about 10 minutes. I found that the bananas were still a little too hard, so I put 2 fresh ripe bananas in the bottom of the blender first. In just about a minute and a half, the bananas were a thick, creamy, swirl of frozen pleasure.
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| Richelle chose coconut & cinnamon. |
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| Oksana chose raisins & cinnamon. |
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| William chose cocoa nibs. |
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| I chose walnuts. |
Yummy!
So many ice cremes to make... so few warm days left this year.
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