I guess I must be in my full summer mode right now since all I seem to be conjuring up in the kitchen are cool things, especially ice creams and sorbets. Not that there’s anything wrong with that, of course.
Unless you happen to be always on a diet. Which I always seem to be! But I do make sacrifices this time of the year.
I mean. When else are you going to get those fresh, juicy, red-ripe tomatoes spread all across strips of bacon (preferably (Arkansas Petit Jean Bacon) and soft sourdough bread. That’s a splurge I will gladly walk or run extra miles for. But only in the summer with fresh, homegrown heirloom tomatoes.
And blackberries. You may have already seen how I’ve been using those in that absolutely delicious Fresh Blackberry Ice Cream I posted about recently. Or maybe it was the Blackberry Lemonade. You are going to give that Spicy Blackberry Chipotle Glaze a try the next time you smoke or grill, aren’t you? And when you really want a bite of the fresh taste of summer sweetness, well you just can’t pass up Ashley’s Blackberry Cobbler.
But, wait. We’re supposed to be talking raspberries today! Yep. I’m kinda’ mad about them as well. And this Fresh Raspberry Sorbet is so light and refreshing, you won’t feel weighed down from a heavy dessert at all.
I just know you’re gonna’ love it.
But before we get down to the business of making this temptingly tart treat, I wanted to let ‘you know that if you just happen to be watching KTHV Channel 11’s This Morning (Little Rock) program with Tom Brannon, Alyse Eady and Ashley Blackstone next Wednesday, July 17, look for me. I’ll be making that Roasted Banana and Toasted Walnut Ice Cream I recently treated you to. I hope my eyes aren’t crossed and my tongue’s untied.
Adapted from Paula Deen (The Food Network), Food and Wine 2011, and Tim Tolley (The Food Network)