Tonight, my son wanted to watch something on YouTube; something I didn't want him too. So, we checked out Jamie Oliver's FoodTube and stumbled upon his recipe for 45 second "Ice Cream" (Watch the original here.)
The kids were so excited about the idea of making ice cream! I was excited it was easy, fast and healthy.
A touch of honey
1 part (by weight) frozen fruit
1 part (be weight) yogurt
Add all of the ingredients to a food processor bowl. Pulse until you've got "ice cream."
I used 12 ounces of frozen blackberries and 12 ounces of vanilla yogurt - note, these are both by weight. I added a little bit too much honey. This is one of those cases where you want to start with a little - you can always add more.
The color was so vibrant! A feast for the eyes and mouth.
Monday, October 6, 2014
Wednesday, May 28, 2014
Rhubarb Syrup
Last year, I bought the book Food in Jars by Marisa McClellan. I LOVE it. I highly recommend you buy it.
The following is Marisa's Rhubarb Syrup recipe. If you buy the book, you'll also learn about strawberry syrup, cranberry syrup and blueberry lemon syrup. I'm hoping to try those next :)
While the recipe is designed to can, I just refrigerated mine.
Makes 4 half-pint jars.
1.5 lbs of rhubarb, coarsely chopped
2.5 cups of sugar
Combine the chopped rhubarb with 3 cups water in a medium pot and bring to a boil. Reduce heat and simmer until rhubarb is soft enough to be easily mashed with a wooden spoon, about 15 minutes.
Place a fine-mesh strainer over a large bowl and strain the rhubarb and its juice through the strainer. Let the mixture drip through without pressing on it - if you do, the syrup will be cloudy.
Discard the rhubarb and return the strained juice to the pot. Add the sugar, and bring to a boil, skimming any foam as it forms.
Remove the pot from the heat, and pour the hot syrup into prepared jars, leaving 1/2 inch of head space.
Process in a boiling water bath for 10 minutes.
The following is Marisa's Rhubarb Syrup recipe. If you buy the book, you'll also learn about strawberry syrup, cranberry syrup and blueberry lemon syrup. I'm hoping to try those next :)
While the recipe is designed to can, I just refrigerated mine.
Makes 4 half-pint jars.
1.5 lbs of rhubarb, coarsely chopped
2.5 cups of sugar
Combine the chopped rhubarb with 3 cups water in a medium pot and bring to a boil. Reduce heat and simmer until rhubarb is soft enough to be easily mashed with a wooden spoon, about 15 minutes.
Place a fine-mesh strainer over a large bowl and strain the rhubarb and its juice through the strainer. Let the mixture drip through without pressing on it - if you do, the syrup will be cloudy.
Discard the rhubarb and return the strained juice to the pot. Add the sugar, and bring to a boil, skimming any foam as it forms.
Remove the pot from the heat, and pour the hot syrup into prepared jars, leaving 1/2 inch of head space.
Process in a boiling water bath for 10 minutes.
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