Simple Pleasures Made Simply Delicious: Summertime Sherbet
recipes after watching her show, The Pioneer Woman, that I couldn’t
possibly include all of my attempts here. Sometimes, though, I happen upon one
of her recipes that stands above the rest, and considering that all of her
recipes are outstanding, that’s really saying something! If you haven’t watched
The Pioneer Woman on Food Network, start today. She’s real, she’s
funny, she’s a devoted Christian mother and wife, and she’s an inspirational
cook, to boot. I can’t say enough nice things.
|Copyright, Doug Kapustin Photography, 2015|
Yesterday, while watching an episode, she made Cherry
Pomegranate Sherbet. I had to try it. I rushed to the market for the
ingredients, and less than 24 hours later, we had some of the best, most
refreshingly creamy sherbet I’ve ever had in my life. Please try this. Follow
the link below to The Pioneer Woman’s recipe, and I’ve also copied it
here for your convenience.
My best friend growing up, Susan, had a wonderful grandmother who made homemade
ice cream several times during the summer months on her farm. Her country
cooking could not be rivaled. She would invite the whole family—and even a few
of us who were honorary family members since we visited so often—over for a
fish fry and an ice cream social. I remember peach, chocolate, and strawberry
ice creams, churned from her old-fashioned, hand-cranked maker. We’d all take
turns rotating the crank until it was ready, then we didn’t even wait for it to
be frozen for a few hours to eat it; we just dug right in. It was perfect. I
wish I could rewind time and enjoy a hot summer day, barefoot on the creek bed,
waiting for the call that the fried catfish was ready, with ice cream soon to
with this sherbet recipe from The Pioneer Woman. You’ll be glad you did.
creamy sherbet, I actually adjusted the milk to cream ratio, in favor of heavy
cream. So (I hope you’re sitting down for this decadent news…), I added 1 cup
plus one tablespoon of heavy cream and ½ cup of whole milk. The result was a
very, very creamy variation that I like. A lot. You decide.
pomegranate juice. Bring to a slow boil and cook until the cherries are soft
and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
processor. Blend until smooth, stopping short of totally liquefying it if you’d
like a little pulp. Add the milk, cream and lemon juice and blend briefly.
Freeze according to your ice cream maker’s
instructions, and then transfer to an airtight freezer container and freeze for
at least 24 hours before serving.
|Photo by Taylor Fowler|
P.S.- The Drummonds have a Basset Hound named Charlie who is
the main character in a few children’s books. For obvious reasons, I’m smitten.
Here’s Emmylou, waiting and hoping every day for a letter from Charlie.