The following dessert was such a hit with The Boy. Make this! Its perfect for summer.
- 1 pound, 5 ounces diced watermelon, muskmelon or honeydew (I USED 1 CANTALOUPE)
- 3 tablespoons freshly squeezed lemon juice (I USED 2 TABLESPOONS)
- 2 tablespoons vodka (I USED 2 TABLESPOONS LIMONCELLO)
- 9 ounces sugar, approximately 1 1/4 cups (I USED APPROX. 1/2 C SUGAR)
Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving
Notes: You can see the small changes I made to the ingredient list. The amount of sugar used really should correspond to how ripe and sweet the fruit is. However, my limoncello/lemon juice changes were just for fun! Also, I do use an ice cream maker. I have the Cuisinart 1 and 1/2 Quart Automatic Ice Cream Maker.
Angel Food Deluxe
Courtesy of Mom of The Boy
- 1 cup cake flour
- 1 1/2 cups confectioners sugar
- 12 egg whites (1 1/2 cups)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
Heat oven to 375. Sift together flour and confectioners sugar. Set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar 2 tablespoons at a time beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle flour-sugar mixture 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10 x 4 inches. Gently cut through batter with a knife.
Bake 30-35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel ( or just turn over on top of your stove). Let hang until completely cool. Remove from pan.
If you do not have cake flour, you can use regular flour, but use 2 tablespoons less. When you are folding in the flour-sugar mixture, make sure you do it gently so that you do not deflate the batter.
Notes: This is the first time I have actually used cake flour in the recipe and the outcome did seem a bit fluffier than past attempts. I bake the cake in a tube pan with a removable bottom, similar to the one below. I turn the entire pan upside down on the top of the stove to let cool.
I served the cake and sorbet with a simple strawberry ‘sauce’ (chopped strawberries, a bit of water and a teaspoon of sugar, cooked down on the stove and then chilled) and extra strawberries and melon. Yum.