New Favorite · New Traditions · Vegan · Vegetarian

Cherry Granita

Sour Pie Cherries are one of my favorite summer finds.  In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make  Cherry Granita. What a delightful, refreshing treat from extra juice.

CHERRY GRANITA

3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar

  • Put the cherry juice in the saucepan over a medium heat, along with the sugar.
  • Cook until the sugar has dissolved. Remove from heat.  Cool.
  • Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
  • It will take about 5 hours to freeze completely.
  • To serve:  Remove from freezer 5-10 minutes before serving.
New Favorite

Bailey’s Poptails…adult dessert on a stick

I was cruising the net for frozen yogurt pops and ran across this yummy recipe for Baileys Poptails.  I have a bottle of Baileys in my pantry begging to be used so this was a great solution for a hot summer after dinner treat. I eliminated the coffee from the recipe because I don’t need caffeine at night and just doubled the Baileys to 4 ounces.

Daughter, Megan, suggested that melted chocolate in the milk and cream (and then cooling) would also be a great variation to try next time.

BAILEYS POPTAILS

1/2 cup Heavy Cream
1 1/2 cups 2% Milk
3 tablespoons Instant Coffee (I chose not to add coffee)
2 tablespoons Whole Cane Sugar
1/2 teaspoon pure Vanilla Extract
pinch of Sea Salt
2 ounces Baileys Irish Cream (I doubled the Bailey’s Irish Cream to replace the coffee)

  • Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool.
  • Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick.
  • Freeze overnight.

Recipe adapted from Family Fresh Cooking

Family Favorites · Gluten Free · New Traditions

Blackberry Frozen Yogurt

Blackberries, or any berries for that matter, are among my favorite foods. This recipe sounded so delicious, simple and somewhat healthy, I had to try it. It was delicious and I wish I had more in my freezer. While grandson, Evan, wasn’t initially excited about the cold, he acquired a ravenous taste for it and wanted more, more, more.

I’m anxious to try other fruits this spring and summer!

BLACKBERRY FROZEN YOGURT

5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla
4 cups (32 oz.) fat-free (or low fat) vanilla yogurt

  • In a food processor, puree blackberries, water and lemon juice.  Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth.
  • In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

  • Refrigerate remaining mixture until ready to freeze.  When yogurt is frozen, transfer to a freezer container.  Freeze for 2-4 hours before serving (IF you can wait that long!).

Adapted from Taste of Home