Have a quart of freshly picked strawberries lying around in the summer time? Consider making a pitcher of fresh Strawberry Lemonade. You only need a few ingredients and you can keep it in a pitcher in your fridge to sip on throughout the week! This would also be a great drink to have when guests are coming over – you can serve it up on your balcony or patio like we did!
Continuing with my baking weekend, the other recipe I wanted to try in my cookbook was the Mixed Berry Pavlova recipe. There was a lot of fail on my part that went into making this dish.
First, I thought we had all the ingredients we needed to make this dish so I didn’t invest in buying too many extra ingredients at the grocery store. When we came back, I realized I didn’t have enough eggs to last me the week if I used all the eggs in this recipe. Plus, I only had like 2 tbsp of whipping cream left -_-
Needless to say, I had to halve my recipe to make this work and it worked out because now I don’t have all this extra dessert lying around which allows me to bake other things 😀
The other thing I changed about this recipe is that I took out the liqueur aspect of the mixed berry garnish. Originally, the recipe asked that I toss the mixed berries in some sugar and Grand Marnier. I didn’t have any Grand Marnier so I used Cointreau instead and I thought it tasted ok… but J hated it. It wasn’t THAT bad. I didn’t add the alcohol in the next batch and I have to admit, it did taste much better. This is a cute and elegant dish and when made in smaller portions, it can look very exquisite.
Recently I’ve been on an ice cream making frenzy. This is due to the fact that the bf went crazy at the supermarket a while back and bought a lot of cream – much of which he did not use… Although this recipe does not require the use of cream (perfect for those who are lactose intolerant), it was part of my ice cream making marathon as I made Vietnamese Coffee and Hong Kong Style Milk Tea Ice cream a few weeks ago.
Strawberry was on sale last week which was rare considering fruits are super expensive during the winter time. We bought 2 quarts worth and since I knew we couldn’t possibly finish it all in time before it spoils, we decided to make sorbet.
But why sorbet and not ice cream? Well truth be told we found it quite challenging to make good strawberry ice cream due to some of the recipes we found online. The main challenge people encountered with strawberry ice cream was the inability to bring out the vibrant red colour of the strawberry or fully extract its flavour. Since our strawberries weren’t exactly the highest of quality, this sorbet was least likely to jeopardize the results.
This recipe is super easy to make and only requires 4 ingredients – all of which are likely to be found in your household as they are generally staples in the kitchen.
Make sure to let the sorbet set a bit before you serve it and store it properly. For tips on how to store homemade ice cream or sorbet, see here.
This recipe was adapted from Serious Eats.
My dad and I’s birthday are coming up in a few weeks and we’re going to celebrate it with my extended family today. A couple of days ago, my dad tasked me to bake a cake at the very last minute and I began flustering because I was not prepared in the slightest… I didn’t even have all the proper equipment or ingredients to do cake decor! Picking the simplest cake to make as possible that I know my family will like (one that’s not too sweet), I decided to make a Japanese Strawberry Shortcake.
I did struggle quite a bit to make it seeing as it was my first time but it was quite the learning experience to say the least. For this post, I took a different approach and did a step by step picture walkthrough of the entire process (for the most part). See more after the jump! Continue reading