September in So Cal is still summer (therefore, melon sorbet)

In So Cal, we are still in summer (like it or not) and while the rest of the states move on to cooler temperatures, I'll continue to enjoy these last vestiges of summer.

This week, I would like to share a few of my favorite recipes for enjoying the perfection that is summer produce.

Pictured above is a duo of cantaloupe sorbet and watermelon sorbet. I pureed and strained the fruit and then followed my standard sorbet recipe here. The main difference is that I use about 2 to 2 1/2 cups of pureed fruit and add 1/2 to 1 cup of simple syrup for the base mixture.

(Even Harriet was a big fan and as I was so focused on my camera frame, did not realize how close she had snuck up on the photography session until it was too late.)

I really liked the way the sorbet pictures turned out, so here are a few more (and an additional Harriet photobomb).

chocolate sorbet

As summer days give way to back to school shopping and eventually thoughts of fall, I want to offer up one more frozen treat recipe. I really love my ice cream maker and will make ice cream and sorbet year round but, naturally, this is the season when I crave it. I am also including some pictures of my ice cream maker because, frankly, it is too adorable!

 My husband bought it for me as a 2nd anniversary present and I was so thrilled. I like it's cheery red color. But I love any kitchen appliances. Do you remember the scene from "Father of The Bride" where the whole wedding is almost called off because the groom buys the bride a blender? I first saw that as a kid and even back then I thought she was crazy.

I have learned many things from The Barefoot Contessa and one of them is to be conscious of flavor- for example, that chocolate things should really taste like chocolate. I know that sounds a bit silly, but think about it, haven't there been times when you've tasted something supposedly "chocolate" only to taste just sugar? Ina Garten talks about "turning up the volume" in her cooking and I think this sorbet is a great example of that. It does not have any cream in it but the cinnamon and espresso give a rich full roundness to the chocolate. The result, I feel, is more refreshing than chocolate ice cream. Do not panic, I still love chocolate ice cream, but I feel strongly in giving this sorbet a try.
Also, there is little to match the magic of pulling homemade sorbet out of the freezer to offer a friend (or yourself).

Chocolate Sorbet

1 cup sugar
1/2 cup very good cocoa powder (Ina recommends Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
1 1/2 tablespoons coffee liqueur (Ina recommends Tia Maria, I have a bottle of Starbucks coffee liqueur that only sees the light of day when I am making this)

 1) In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups of water and the espresso. Cook over low heat until the ingredients are dissolved.

2) Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

3) Freeze the mixture in an ice cream freezer according to manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

citrus ice

I have a small collection of recipes that I consider my "go to" recipes- dishes that I can put together with a small amount of ingredients, fuss, and time. This is one of them. It's elegance belies it's ease. I provide the recipe as a guide and hope that it be used as I use it- for any manner of citrus available. As I am resolutely on my ruby red grapefruit binge, they have been used here. However, the ice is equally love with lemon, lime or a combination therein.

I use the word "ice" because the end form really depends on what tools are utilized. I always hate it when I open a cookbook and see gorgeous photos and intriguing food, only to read on and find that I have none of the specialty equipment to make any of it. I now own an ice cream maker and can say that I consider making ice cream to be a perfect dessert solution (completed far in advance- days even, rather simple, delights everyone). However, if you do not have an ice cream maker, no worries. By freezing the citrus and simple syrup mixture in a metal pan, you can create a granita. If the mixture is freezed in an ice cream maker, the result is sorbet.

This recipe is adapted from Susan Branch's cookbook "Heart of the Home".
Citrus Ice

2 cups water
2 cups sugar
1 to 1 1/2 cups citrus juice: the number of lemons, limes, or grapefruits will depend on their size.
citrus zest (for lemon or lime ice, I suggest about 2 tablespoons of zest)

1) Make the simple syrup- Place the water in a saucepan, stir in the sugar and boil until dissolved. Remove the mixture from the heat and let it cool. Congratulations you have now made simple syrup! (equal parts water and sugar, it is used in all kinds of desserts and cocktails)

2) Once the simple syrup is cooled, stir in the juice (For grapefruit ice, I use 1 1/2 cups of fresh juice, for lemon or lime ice 1 cup). If using, also stir in the zest.

3) For Granita: Pour mixture into a metal pan (I find a loaf pan works well) and freeze. When ready to serve, scrape a fork along the frozen mixture. It creates a light, shaved ice texture.
For Sorbet: Pour into an ice cream maker and freeze according to manufacturers instructions.

A scoop of homemade ice cream or sorbet is pretty much bliss for me. For a good friend of ours, I once made coffee ice cream because I know he loves coffee. I knew it was a wholly successful gesture when a few months later he reciprocated the dinner invitation and served my husband and I a beautiful dish of vanilla and berry ice cream for dessert (from his new ice cream maker, natch).