I’m Sarah.

After graduating college, I worked as a TV news reporter at an NBC affiliate outside of Chicago. I then retired from that life to be a stay at home mom to my three little ones. While at home I was able to rekindle my love for decorating and crafts. A blog seemed like the perfect place to share those ideas. There is inspiration everywhere, I hope you find some here.

RASPBERRY SORBET

RASPBERRY SORBET

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I have used my ice cream maker I got for mother's day so much lately-you can probably tell... Recently, I made this raspberry sorbet. It was the perfect amount of sweetness and tart. It was the perfect little treat to serve some guests when they came over for dinner.

Raspberry Sorbet 
(recipe source, Cuisinart)

2 cups water
1 1/2 cups granulated sugar
pinch of table salt
4 cups frozen raspberries, thawed

(this recipe only works with an ice cream maker)

1. Combine the water and sugar in a medium saucepan on medium low heat. Cook mixture until the sugar is fully dissolved.

2. Add the salt to the raspberry syrup. Using an immersion blender, blend the mixture until smooth, or put in a blender. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula or spoon to aid in passing the puree through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2-3 hours or overnight.

3. Turn on your ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. It will have a soft texture, so I kept mine in the freezer in an airtight container for another 2 hours.

4. Top with fresh raspberries and serve.

SHARE IT LINK PARTY #125

SHARE IT LINK PARTY #125

JULY BIRCHBOX

JULY BIRCHBOX

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