jeni’s sorbets

I’d been ~~salivating over~~ waiting to use my new Jeni’s Splendid Ice Creams cookbook (thanks Susy!) until I was ready to make their classic Salty Caramel as my first foray into the book. That, or their Ugandan Vanilla Bean, because I love my husband.

But, as you know, in my never-ending quest to empty our teeny-tiny freezer (you’re probably wondering how it keeps getting full again. All I can say is, I manage to do it…over and over again), I found I had the exact ingredients for not one but TWO different sorbet recipes.

So, Cranberry Royale and Watermelon Lemonade it was!

You make the cranberry sorbet much like you’d make cranberry sauce for Thanksgiving…cranberries, water, sugar and maybe some citrus. Jeni’s recipe calls for grapefruit juice and zest, which you can see in the photo. Her sorbets also call for light corn syrup. She goes into detail in the first sections of the book about how to make ice cream “scientifically.” I tried to follow, but the basic gist of it is the challenge of getting everything to bond with the water molecules. Unbound water molecules = icy ice cream or sorbet, not creamy.

After making grapefruit/cranberry sauce, you puree the mixture (if you’d like) and set it aside to chill. She recommends putting it in a ziploc and setting it in ice water; I chose to leave mine in a bowl in the fridge for a couple hours. Mine got a lot thicker, although I don’t think it hurt the finished product.

Every time we open the freezer, Hadrian thinks he’s getting a treat. Ice cubes. He loves them. I do, too, since they’re free (essentially) and always available. And free. And the only mess they leave is a little water here and there.

Here’s the watermelon lemonade sorbet. A relatively decent shot, if I do say so myself. Taking into account the poor lighting in the kitchen and the fact that I was holding the camera directly above it and snapping blindly, I DO say so!

A word about the watermelon sorbet: It didn’t turn out very well. Very icy. But it’s my own darn fault. I used sub-par watermelon (that I’d already frozen–because it was SUB-PAR), and bottled lemon juice. So, yeah, I knew this one wasn’t going to be spectacular or anything.

Finished cranberry sorbet…in a ball jar. I’m getting all fancy here with my food styling. The cranberry is AWESOME. Perfect creamy texture–how did that happen, there isn’t anything creamy in it??? I guess it’s all that water-bonding Jeni was talking about… And it’s got that back-of-your-tongue bite to it that is reminiscent of cranberry sauce. In fact, my first bite made me feel like it was Thanksgiving!

I’m a busy girl today with NO BREAKFAST! Had to fast for a blood-draw this morning for a health-screening appointment (so we can get extra points or something for a discount with Moog’s health insurance…), but I’m packing a Luna bar and a banana to fuel me up so I can hit up Wegmans before a run. Then I’m computering here at the hotel, meeting a friend (I have a friend!) for coffee, making cookies at Andrew’s parents’ house, then mad packing for our trip to Dayton tomorrow! Can’t wait 🙂

sugar high

I didn’t sleep very well last night; it was as if I could FEEL the sugar running through my bloodstream! Seriously…I think I’ve become so used to a “whole foods diet” that something like a giant sundae with all the fixings will totally throw my body for a loop. Rule of thumb: extravagant desserts are for super-special occasions, single-scoops are for treats.

I fueled up this morning with the last two slices of my Great Harvest cinnamon raisin bread, fruit and yogurt before pilates and kickboxing. My lunch, however, was worth writing home about:

YUM YUM YUM YUM YUM. I’m trying to finish off my quart of plain yogurt before our trip this weekend to Dayton, so I decided to build a meal around it. I spooned about 3/4 C into a bowl, swirled in some Trader Joe’s Mango butter to sweeten it up, and topped with granola, shredded coconut, flax seeds, flaxseed meal, dried cranberries and blueberries. It was almost TOO sweet! And at 485 calories, it better keep me full for AWHILE.

I’m going to be a busy girl today–LOTS of phone calling, computering and perhaps a trip to the mall. I have TWO freebie coupons from Victoria’s Secret and Bath & Body Works–can’t wait!

ice cream sundae, hold the guilt

At last, the long-awaited “congrats-to-me-I-lost-20-pounds” ice cream sundae.

I chose the Reese’s Cup (jr.) Sundae. Seriously, this is just the JUNIOR. Can you imagine how big the regular would be??? It was filled with both hot fudge and peanut butter topping, peanut butter ice cream, whipped cream, a cherry and a Reese’s Cup. Can you tell I like peanut butter? I do. And I can’t tell you how long it’s been since I’ve had a Reese’s Cup. A LONG time.

I love this place. I love that it embodies a bit of a “diner” feel without being kitschy, like Johnny Rocket’s. It’s a combo ice cream parlor and candy/chocolate shop, not that I ever pay any attention to the candy side. I’m too busy staring at the list of ice cream flavors…

Love it.

Back to the ice cream.

It was great. No, it was more than great. It was FANTASTIC. And the best part? No guilt. Seriously, I enjoyed every bite without a single thought about counting calories, working it off in the morning or fearing regret. I earned it, gosh darn it!

*Major disclaimer: I in NO WAY advocate feeling guilty about enjoying splurge-worthy food. I believe in eating good, whole, healthy food, both high- and low-calorie, and enjoying every bite! However, I understand that if you’re watching what you’re eating or trying to lose weight, splurges can lead to guilt and regret. Try not to let them, and remember that tomorrow is a new day!

So yeah, I’m super excited (still) about meeting my goal and going forward from here, sticking to principles of healthy eating, like everything in moderation. Except this sundae 🙂