Cool down summer’s meltdown

Summer officially arrived in a blazing glory of heat and humidity in south Florida. The humidity is nothing new, we are use to that in this region; but the excessive heat is just harsh, cruel even. There is absolutely no reason for the temperature to hover at 80-degrees before the sun opens it’s eyes and soar to over 90-degrees as soon as daybreak. No reason.

Searching for a remedy to the heat, I turn my palette to ways to cool down during the summer – even entertaining the thought of replacing fresh-brewed, steamy coffee in my morning cup with freezing cold sorbet, or sorbetto, and cooling drinks.

Limoncello Lemon Sorbetto 005

The southerner in me should welcome the moment that fresh summer peaches make their appearance in at the farmers’ market. However, what I really look forward to are the fresh, fragrant, and sweetly tart nectarines – the peach without the fuzzy skin. Alas, the nectarines did not smell as inviting as the peaches… so I brought home some peaches with the best idea to turn them into a smooth, fruity sorbetto, spiked with my favorite white wine – Riesling.

Riesling pairs well with peaches since it has low alcohol content and it is fruity and light. It compliments the delicate taste of the peach without overpowering it. The wine will also help keep the sorbetto’s smooth texture and smooth mouth-feel a week later after you pull it from the freezer in anticipation of the cold, soothing, fruity relief from the summer heat.

My Recipe: RIESLING PEACH SORBETTO makes 1 quart

1 c Riesling wine, chilled (any sweet white wine or champagne is ok too)
1 c water
1 c granulated sugar
1 ½ # ripe peaches, peeled, stoned, and sliced (frozen peaches are ok too)
1 lemon, juiced
water, optional

My Method:

add granulated sugar and water into a saucepan and bring to a boil; stirring to dissolve the sugar completely to make a simple syrup

cool simple syrup completely before proceeding

add peach slices, lemon juice, Riesling, and cooled simple syrup to a blender and puree until smooth and no peach chunks remain

Riesling Peach Sorbetto 002
Riesling Peach Sorbetto 003

cool mixture in refrigerator until very cold; about one hour

following the directions of your ice cream maker, churn sorbetto until smooth; usually takes 20 – 25 minutes

transfer soft sorbetto to an airtight container to harden for at least 30 minutes before serving

enjoy often

Riesling Peach Sorbetto 004

This sorbetto will not be super sweet, despite the cup of sugar and the sweet white wine. The acidity of the wine cuts into the sweetness and makes this sorbetto more of a “grown-up” taste – a grown-up who likes things sweet but not syrupy and sugary.

In addition, since the alcohol does not get heat in this process, and therefore is does not evaporate or “cook-off”, there is approximately ⅛ cup wine in each ½ cup serving of the Riesling Peach Sorbetto that should give pause before you serve this sorbetto to children.

Homemade sorbetto benefits from the a small addition of alcohol because of it’s freezing ability. Rather, it’s inability to freeze hard. Without adding guar gum, lecithin, agar-agar, and/or carrageen, homemade sorbetto can become very icy and set like an ice cube.

******

Limoncello is an Italian lemon liqueur that is made from lemon peels, water, a neutral alcohol (usually vodka), and sugar. A well stocked Wine and Spirits shop will have Limoncello on the shelf. The addition of Limoncello in this sorbetto enhances the lemon flavor, provides a nice soft yellow color to the sorbetto; and preserves the smooth texture after freezing.

My Recipe: LIMONCELLO LEMON SORBETTO makes 1 quart

2 c water, divided
1 c granulated sugar
1 c fresh lemon juice
1 T lemon zest, finely grated
½ c Limoncello

My Method:

add granulated sugar and 1 c water to a saucepan and bring to a boil; stirring to dissolve the sugar completely to make a simple syrup

cool simple syrup completely before proceeding

combine lemon juice, remaining water, lemon zest, Limoncello, and cooled simple syrup in a medium bowl

cool mixture in refrigerator until very cold; about 30 minutes

following the directions of your ice cream maker, churn sorbetto until smooth; usually takes 20 – 25 minutes

Limoncello Lemon Sorbetto 001

transfer soft sorbetto to an airtight container to harden; about 30 minutes

enjoy often

Limoncello Lemon Sorbetto 006

The alcohol in the Limoncello Lemon Sorbetto works out to approximately 2T per ½ cup serving.

********

My new favorite way to cool down in the summer came really by happenstance. I was thumbing through a cookbook by Douglas Rodriguez. Feeling mildly proud that he too was a Johnson and Wales graduate and a Miami native, I found the most intriguing elixir: Green Apple-Jalapeno Cooler.

Green Apple - Jalapeno Cooler 001

Do not be put off by the jalapeno, after you remove the seeds and the white flesh inside of the pepper, the flavor of the pepper lends a floral, slightly astringent taste to the green apple, which makes this cooler taste like a super-charged Green Apple Jolly Rancher candy on ice. It looks like one too, since the green apples go into the juicer with the peels left on.

Green Apple - Jalapeno Cooler 003

The Green Apple-Jalapeno Cooler should be refreshing, slightly sweet, with the floral sting of the jalapeno.

The second time I made this, I left the seeds and white flesh inside one of the jalapenos. Wow! It provided a good kick after the sweet-tart juice rolled across my tongue and hit the back of my mouth.

My Recipe: GREEN APPLE-JALAPENO COOLER
modified from the original recipe of Douglas Rodriguez

4 c water
6 med green apples, cored; but, do not remove peel
2 jalapenos, seeded (optional)
½ c granulated sugar
1 lime
ice, for serving

My Method:

add granulated sugar and 1 c water to a saucepan and bring to a boil; stirring to dissolve the sugar completely to make a simple syrup

cool simple syrup completely before proceeding

juice green apples and jalapenos using a juicer; skim foam from the top of the juice

Green Apple - Jalapeno Cooler 002

juice lime by hand; add to green apple-jalapeno juice

combine the cooled simple syrup, green apple-jalapeno juice, lime juice, and remaining water in a pitcher

taste; add more sugar, if necessary

marvel at the nice lime green color

serve well-chilled over ice

enjoy often

Green Apple - Jalapeno Cooler 004

Stay cool this summer!

always in good T.A.S.T.E – cause you gottatastethis!

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About tawannapatrice

...a native south floridian, i am an artisan baker, personal caterer, and sarcastic demented librarian chick who finds life unbearable without immersing yourself in your true passions…
This entry was posted in Desserts, Food .T.A.S.T.E., Vegetarian/Vegan and tagged , , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Cool down summer’s meltdown

  1. MaydayStord says:

    Hello, nice forum and nice to meet u all.

    __________________
    reborn babies

  2. sherry says:

    it would be nice if you could post some more recipes of icy alcohol like wild strawberry daquiries.

    • tawannapatrice says:

      Hi Sherry:

      Thanks for reading and commenting.

      I love daiquiris too! I working another batch of frosty cool downs as we enter the “dog days” of summer. … stay tuned to see if my strawberry daiquiries make the final cut.

      Thanks again!

      Tawanna-Patrice

  3. Tony says:

    Thanks for showing alternatives for the mornin’ cup of joe. Great way to add pop to desserts.
    Are there substitutes for the alcohol?

    • tawannapatrice says:

      Hi Tony! Thank you for reading! You can make the Limoncello Sorbetto without using alcohol by substituting the alcohol for more water or more fresh lemon juice. More lemon juice will increase the tart, tangy flavor of the final product and if you don’t want the increase is tart, try adding some pulp-free orange juice. As for the Riesling Peach Sorbetto, I would recommend substituting the Riesling with either white grape juice, clear apple juice, or adding pulp-free orange juice.

      Keep in mind that by removing the alcohol, you will have a more icy sorbetto, so make sure to set it on your counter for about 15 minutes before scooping out to serve.

      Thanks again for reading!

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