Archive for the ‘Fruit’ Category

In a long awaited…. well I like to think it was long awaited… return to the blogoshpere, I begin reposting with this delicious fresh and unique summer cooler desert. This sorbet is healthy for a sorbet, crisp, and unbelievably refreshing, and you don’t need an ice cream maker to do it!

A few tips and pointers here before we get going, but I promise not to give a long tirade here, as can sometimes happen, and just jump right into the recipe as I get back into the swing of posting here. Thank you to all for reading again! ūüôā

Lychees unpeeled along with peeled and pitted in the bowl

Lychees Unpeeled on the counter, peeled and pitted in the bowl

Lychee, sometimes called Lychee cherries in grocery stores is a very unique fruit that originally came from bushes in Asia and the pacific rim, but is now grown commercially in Florida as well. The fresh fruit is only available several times each year for short stints, but well worth keeping an eye out for at the store. The fruit is not only unique in taste, but in appearance as well, looking like a prickly hard ball. This skin is thin and when peeled away reveals a milky white pulp full of juice and flavor. The fruit tends to be very expensive in commercial grocery stores, but very cheap in Asian markets. I bought a pint the other day at the grocery store for 6 dollars, then went to the Asian market and got about 3 quarts of lychee for 5 bucks.

That being said lets get into this…

Lychee Sorbet

2 pints Fresh Lychee

The juice of 1 lime

2 Tbs granulated sugar

6-8 mint leaves

First peel and pit all of the lychees. ¬†I recommend doing this over a bowl as they tend to drip all over the place when you pit them. ¬†Just use your hands, and don’t worry if it looks like some of the pit is stuck to the meat of the lychee, we are going to strain our puree later.

Ready to be pureed

Once you have prepared all of your lychees place them in your food processor (in batches if needed) with the lime juice and puree until uniformly pureed.  Then with the blade running, slowly add the sugar, followed by the mint leaves and puree a few more minutes.  (This could all likely be done in a blender if you dont have a food processor)

Pureed and ready to be pressed

Next pour the puree into a bowl through a fine mesh strainer, and press the pulp with a spatula, scraping the strainer while pressing to extract all of the juice.  The pulp should be reduced to a very thick dry paste when you have pressed all the juice out.

During pressing

Place the juice into the freezer in the bowl, and freeze until solid.

Frozen juice, before being "fluffed" in the food processor

Sorbet post fluffing prior to the second freeze

Once frozen, break up the block of frozen juice and place pieces in a food processor, and process briefly until the sorbet is light and fluffy. ¬†Return to the freezer as quickly as possible, let the sorbet set up for an hour and it’s ready to serve!

Lychee Sorbet ready to eat!

And as always… Enjoy!


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This past summer I took a couple of physics courses (yeah I’m also a huuuge dork and love physics, and organic chemistry, etc.) and helped a struggling classmate get through the class. ¬†As a way of saying thank you she gifted me a subscription to Bon Appetit. ¬†I really appreciate the gift, and have enjoyed reading it every month.

As I was perusing the pages of the December issue I was captivated by a beautiful cascade of chocolates. ¬†The Our Top Pics feature for the month was on “Chocolates for the Season.” ¬†The magazine had picked 8 chocolates for the holidays as “Great chocolate is arguably the world’s best present […]” ¬†In the article they give a shout out (#3 pick) to Theo’s single malt scotch chocolate (If you haven’t tried their chocolates, Theo is no doubt one of the finest chocolatiers in America, Thanks Beth for introducing them to me) But I digress.

For those that are not aware of the beautiful union of chocolate and orange you have sadly missed out to this point in your life. ¬†I cant imagine my childhood christmas mornings without those chocolate oranges that broke apart into wedges when you slammed them down on something (or into L shaped wedges if you are an overexcited teen like myself and took it as a challenge to “smash” the orange.) Nonetheless oranges and chocolate make a fantastic combination and the number one pick on the list, as well as the item in the picture that caught my eye, was Megan Romano’s Chocolate-dipped Candied Orange Slices.

As my pupils dilated, my heart raced and a little blood rushed… well, even as I got excited I proceeded to read the description which lead to the realization that to obtain those orange slices would cost $11! ¬†For 6 measly slices! ¬†Six slices for $11 dollars! That was not kosher in my book. ¬†However, the gears started turning, which as my (ever understanding) girlfriend knows, inevitably leads to a four word statement meaning nothing else is going to get done….. “I can make that”

This wasn’t the first time during the holiday season the “I can make that” had come out to disrupt productivity. ¬†While I was supposed to be studying for my OChem Final, we had just set up the tree, Erin was putting water in the stand, when I decided I could make an automatic tree feeder (success by the way, I also made a 3-D star from kebab skewers for the top of the tree and a wreath from clippings while I was supposed to be studying.)


Anyways, enough bragging about my procrastination skills.  I decided I could make candied orange slices dipped in chocolate.  I went on my regular search of a dozen recipes, threw them all in my 1960 Sunmade Mix Master and blended them together until stiff peaks were formed.  With my homemade meringue style recipe concoction I set out to achieve orangie-chocolate goodness.  So with no further Adieu:

Candied Orange Slices Dipped in Chocolate:

1 navel orange cut into 1/4 inch slices or half slices

1 1/2 c. water

1/2 c. sugar

baking chocolate

In a large heavy bottomed pan (ideally non-reactive) mix the sugar and water and bring to a gentle boil over medium/medium high heat.  Add the orange slices (should be in one layer) and continue to boil for about 10-12 minutes flipping once.  Reduce heat until water and sugar (gradually becoming a syrup) is just simmering.  It is important that you not keep the heat too high as the syrup reduces or it will caramelize and then burn quickly (from past syrup experiences).  As long as the syrup is bubbling lightly or not at all, but is still hot and reducing you will be fine.  Simmer at this lower heat for 30-40 minutes flipping orange slices every 5-8 minutes.  Cook until rind becomes partly translucent and soft, but orange slices are still intact (you will want to be careful flipping the slices so as not to damage them).

Once the rinds are translucent remove pan from heat and let cool on the stove for 10-20 minutes.  After slices have cooled appreciatively, transfer them to wax paper on a pan.  The slices will need at least 24 hours to fully set.  My first batch took almost 3 days to fully set up.  I flipped them every 12 hours or so to give a different side some time to dry.  They will be sticky but not drip and leave significant amounts syrup behind when they are finished.

To coat in chocolate, place the slices in the refrigerator while melting the chocolate so hot chocolate will not remelt the the syrup.  Dip each slice into chocolate halfway on an angle and return to a wax paper covered sheet. Return slices to the refrigerator to set the chocolate.  Slices will keep for 2-3 weeks in the refrigerator, but let them come to room temperature before serving.


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