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IN THE KITCHEN

Sorbet and Pound Cake
updated: May 03, 2014, 12:00 PM

By Rosie Sullivan

I recently discovered how ridiculously easy it is to make sorbet. I found a food processor in a cabinet that I have never used before and decided, what the heck, let’s try it out. A food processor really works well here but I’m sure a blender would do the trick. Just make sure not to purée the mixture.

Now, my food processor is on the small side so I made a few small batches of sorbet. And the recipe I was going off of used pounds – which don’t convert well to cups. I basically threw the recipe out the window and just made it to taste - a cup or so of berries and a spoonful of sugar. While the recipe called for yogurt (it adds a creamy tang), after my first batch I just used water (juice would work well, too). The Greek yogurt I was using had an overbearing flavor.

Ingredients:

1 pound frozen raspberries (freeze your fruit or buy already frozen)
½ c yogurt
¼ c sugar

Put everything in the processor and process until the berries break down. The key is to process the mixture just enough so the frozen fruit breaks apart but not too much or it will liquefy.

Eat immediately or freeze later. Next time you go to eat the sorbet, defrost it in the fridge for a little bit before serving.

This sorbet paired deliciously with a pound cake I just happened to whip up. (recipe below) I just made a plain pound cake but I suggest adding lemon (with or without poppy seeds). Or instead of vanilla extract, use almond.

Next time I’m going to try using frozen mangoes and a splash of coconut milk for a more tropical sorbet!

Pound Cake:
2 sticks butter, softened
2 c flour
1 ½ tsp baking powder
Pinch of salt
1 c sugar
5 eggs
2 tsp vanilla

Steps:
Heat oven to 325 F. Grease a loaf pan. Combine flour, baking powder, and salt in a bowl.
The recipe says to use an electric mixer to cream the butter, then add the sugar slowly and beat until it is light and fluffy. Then, one at a time, you beat in the eggs and add the vanilla.
I had a lot of fun creaming the butter by hand with an wire whisk...The idea is that you're incorporating air by beating until the butter looks light and fluffy. It's really not that much work but I admit it got a little tiring. Maybe my butter wasn't soft enough.

Alright, then you add the dry ingredients, stirring just until blended! If you are using an electric mixer, do this part by hand.
Transfer the batter to your bread pan and smooth the top. While it said to bake for one hour, it ended up taking at least 1 1/2. Keep that in mind and don't forget to check it with a toothpick or knife.

Let it cool before slicing and enjoy! The great thing about this cake bread is that it is simple, goes with anything, and keeps well.

 

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