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If, like me, you have more raspberries than you know what to do with, try this raspberry sorbet. It’s sweet-sour-fresh good! I served them with Ree’s shortbread cookies.
I use an ice cream maker for this, but you can also put in a bowl in your freezer and stir every 1/2 hour until it is the consistency you want.
Alternatively, make sure your ice cream maker is frozen (if applicable) and ready to go.
Combine the mint leaves (they don’t need to be chopped), grated ginger, sugar and berries in a bowl and stir to combine. Set in a sunny spot and stir occasionally until the sugar is completely dissolved (at least an hour) to combine flavors.
Put mixture into a food processor and pulse until mint is well chopped.
Put the mixture either through a food mill with small holes or a sieve. A sieve will keep out most of the seeds, whereas a food mill will let about half the seeds through.
You can cover and refrigerate, or process immediately in an ice cream maker.
Once you are finished in the ice cream maker, put into a container with a lid and freeze for at least 3 hours. If you freeze it until it is hard, take it out about 10 minutes before serving to let it get to the right consistency.
Serve with Ree’s shortbread or something sweet. It’s tangy!
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!