Happy Memorial Day weekend to all my friends in the US! This weekend is full of family, friends and BBQ’s for many. I always offer to bring the sweet treat to any gathering I attend, and this year, I came across the perfect summertime recipe. Since it’s the unofficial start of summer, how could I pass this up?
Brown Eyed Baker had this recipe for these orange cookies with orange glaze just over a month ago. I have made them four times since her blog posting and each time I’ve gotten rave reviews. One coworker told me they were the best cookies he’d ever had. Another coworker requested these for his birthday and these flew off the table at a bake sale. So, as you can see, this is a must-try recipe.
Jump on over to Brown Eyed Baker for the recipe I didn’t see a need to adapt it all. Enjoy this recipe and your holiday weekend!
Who says there’s no such thing as Global Warming?! It’s 80 degrees in March!
I always keep sweets in the house, but lately it’s been cakes and cookies. I opened the freezer hoping I’d find popsicles or sorbet, but all I found was a quarter pint of Ben and Jerry’s Red Velvet Ice Cream. Yummy, but not what I was looking for.
Sorbet is one of the easiest things to make – water and sugar are the staples, so as long as you have some kind of juice on hand, you’re good to go. Due to the colds and flu that have been going around, I was sure to find some OJ in the fridge. Add a couple lemons and some sparkly pink bubbles (optional) and voila!
The result was better than I had hoped for. Light, fruity, refreshing, with just the right balance of sweet and sour for my taste buds. Enjoy!
Orange Lemon Sorbet
2 – 1/2 cups water
1 cup sugar
Lemon rind from 2 lemons
2 cups orange juice
1/3 cup fresh lemon juice (about 2 medium sized lemons)
1/3 cup bubbly wine
- Combine water and sugar in a saucepan and bring to a boil.
- Add lemon rind strips to the pan. Reduce heat and simmer for five minutes.
- Strain the sugar mixture, reserving the liquid and discarding the solids.
- Cool the sugar mixture completely.
- Add orange juice, lemon juice and bubbly to the sugar mixture and stir well.
- Pour the mixture into the freezer bowl of an ice-cream machine. Freeze according to manufacturer’s instructions.
- Spoon sorbet into a freezer-safe container and freeze for an hour or until firm.