Raspberry Sorbet

We've been battling the birds all spring, but with the raspberries we were able harvest we made sorbet.

Click Here for Printable Recipe

INGREDIENTS:
16 oz raspberries (fresh or frozen)
2 Cups sugar
¼ Cup Lime Juice
2¼ Cups Water
¼ Cup Grand Marnier
¼ Cup Chambord

DIRECTIONS
- Combine raspberries, sugar, lime juice, and water in a medium saucepan. Slowly bring to a boil, stirring occasionally.



- Remove from heat and add Grand Marnier and Chambord. Stir well and then let steep for 30 minutes
- Strain mixture to remove seeds and then refrigerate until cold (approx. 2 hours)
- Process sorbet mixture in an ice cream maker according to manufacturer's instructions.
- Scoop sorbet into container and freeze.

Vegetable Garden Update

ONE MONTH LATER...




Italian Frying Peppers


Zucchini Blossoms

eggs "with stuff"

Although I am a morning person, I am not really a breakfast food person. Here is one of the few breakfast dishes I do make. I warn you - it's not pretty! In this house it's officially called "Eggs with stuff"... in other words, scrambled eggs mixed with whatevers in the fridge.

Mince and saute whatever you have on hand... this morning we used onions, peppers, and garlic. Whip eggs with a fork and pour on top of softened veggies and cook as you would scrambled eggs. When eggs are almost done, add any last minute additions (i.e. diced tomato, fresh herbs, kalamata olives, etc)




... and if you aren't artery or waistline challenged (like my lovely husband), cover with freshly grated cheddar