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Sunday, January 15, 2012

Black Tea-Blackberry Sorbet - vegan & gluten free


Last week, Mr Official Taster and I relaxed in Hawaii, along with some family. We had a lovely time, and, at least for me, one of the best parts of the trip was the literal escape it allowed. As I mentioned, Mr OT got a new job in the Bay Area, and as of Saturday evening, we're here.


Since approximately the week of Christmas, our life has been somewhat hectic, very detail-filled, and constantly in upheaval. Between January 1st and 5th, Mr OT left for SanFran, I got the house ready for movers, supervised the packing of all of our worldly possessions, sent off cars for transport, cleaned so we get our deposit back, took care of a hundred moving-related details, crashed at wonderful and generous friends' house, got the puppies to boarding and myself to the airport.


By the time I landed in Lihue, I was, to put it mildly, exhausted. My week there involved indulgent amounts of sleep, many books, much lounging, and lots of ocean viewing. There was minimal emailing, interneting, and texting. It was lovely and the perfect escape.


In the spirit of escape, I bring you a Black Tea-Blackberry Sorbet. If you were to make it in season, it would be warm outside, mosquitos might bother you at dusk, and, if you're lucky, you would see fireflies in the evening. However, if you need an escape from a dark and cold winter, I suggest using frozen berries and giving yourself a taste of the summer to come.


Black Tea-Blackberry Sorbet - vegan & gluten free
adapted from honey & jam
It occurs to me that this would be fun and unexpected for Valentine's Day - the color is great!

2 C water
2 black tea bags
1 C sugar
3 C fresh or frozen blackberries; if frozen, let thaw completely and drain
1 Tbsp vodka
2 Tbsp lemon juice

Bring water to a boil. Remove from heat, add tea bags and allow to steep for 5 minutes. Remove tea bags, add sugar and stir until the sugar dissolves. Allow to cool completely.

Puree blackberries in a food processor, then push through mesh sieve to remove seeds. Pour vodka and lemon juice through the sieve to help get the blackberry through. Add the tea, then pour back through sieve.

Process the mixture in an ice cream maker according to manufacturer's instructions.

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