This is the first time I used my new Cuisinart® Ice Cream, Yogurt & Sorbet Maker. The recipe came straight from the Cuisinart website. It’s really simple.
Combine sugar and water in a small saucepan over medium high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. I used lemon, lime and orange juice and zest.
Freeze in Cuisinart® Ice Cream, Frozen Yogurt & Sorbet Maker for 20 to 25 minutes.
It is very tart. I think the next time I would use a little less sugar. I also let it set in a glass bowl in the freezer for several hours before serving. It makes a very refreshing ending to a meal. Or if you really want to be “fancy”, serve before the main course to “cleanse the pallet”.
My next attempt at frozen dessert will be Salted Caramel Ice Cream.
Tangy Citrus Sorbet
Author: Cuisinart® Original
Recipe type: Dessert
- 2 tablespoons tangerine/tangelo zest, finely chopped
- 1 tablespoon lemon zest, finely chopped
- 1-1/2 cups granulated sugar
- ½ cup water
- 2-1/4 cups tangerine juice
- ½ cup lemon juice
- Combine sugar and water in a small saucepan over medium high heat.
- Cook until sugar is dissolved.
- Allow to cool completely.
- Stir in zests and juices.
- Freeze in Cuisinart® Ice Cream - Sorbet Maker for 20 to 25 minutes.
- Makes 1 quart
- Serves 8-10 approx ¼ cup servings
I wanted to explore a little out of my comfort zone today and try a new recipe not found in one of my Mother’s cookbooks. I have chicken thawing in the fridge since last night and I want to grill. It’s a nice day. I don’t expect any rain. So, I searched online on the Food Network and I found this recipe courtesy of Emeril Lagasse:
Here are the ingredients you will need:
3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic [I used a garlic press.]
2 tablespoons lemon zest [I added the lemon juice too.]
1 tablespoon crushed red pepper flakes
8 chicken thighs
Salt and freshly ground black pepper
Emeril says: “In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. [I threw the lemons in the bag as well.] Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.”
Per Emeril, “Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. [Yianni and I like to grill with foil. It’s just easier. So we skipped brushing the grates with oil. The balsamic will caramelize and is very sticky. Next time I’ll even spray the foil with oil.] Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.”
Endnote: Yianni loved it!