Subtle Changes

Our summer table is loaded with the last of the best vegetables.  I notice that the little french bean leaves are picking up a tinge of the orange rust that indicates they will stop blooming soon…..one of the pickling cucumber plants has given up it’s ghost. We harvested 8 honey dew melons off of 2 plants…..there is such a tangle I don’t know how many per plant.

One of the fruits we don’t grow here is watermelon, which makes one of my favorite sorbets.


Watermelon Sorbet makes 3 cups

2 cups of pureed watermelon, all seeds removed, chilled

¼ cup water

1/3 cup sugar

2 T. light corn syrup

1 T. lemon juice

Add the water, sugar, and corn syrup together in a small sauce pan and heat to boiling. Chill completely, add the watermelon and lemon juice. Pour into ice cream maker and follow directions. When firm scoop into a container and place in freezer to harden for at least 2 hours.

A real treat: before freezing add 1 T. of very finely minced fresh basil for a very interesting heady experience.

Oh, why not, here’s my raspberry sorbet recipe too:


Raspberry Sorbet makes 4 cups

4 cups fresh or frozen raspberries juice from 1 lemon

1 cup sugar 2 cups water

mash raspberries and run through a sieve to take out pulp and seeds. You should have a least 1 cup juice. You can run 1 cup of water through the sieve to help get all the juice out of the pulp. Discard pulp and seeds. Chill the water/juice mixture.

Mix 1 cup sugar and 1 cup water in sauce pan and bring to boil. Cool and chill syrup. Add the juice, syrup and lemon juice together and pour into ice cream maker. Follow directions. When firm, place sorbet in a container and place in freezer to harden, at least 2 hours.

I’m going to make one of these tomorrow…..hopefully pictures too.


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