The coming of spring means Lambrusco season! You can thank Sarita for that, she always seems to bring Lambrusco to all the spring and summer parties, as one of her many gracious talents.
I was inspired by the latest from Bon Appetit and recalled a sorbet recipe using citrus and prosecco. Coming home, I realized I’d confused the blood oranges with a different dessert recipe and saw it was really tangerine and prosecco, but what the hell, adaptations are healthy and, uh, maintain diversity! Yeah, that’s how it works…er.
Blood Orange and Lambrusco Sorbet (adapted from Bon Appetit’s tangerine and prosecco sorbet, March 2010 issue)
* 3/4 Cup sugar
Stir the sugar and water together in a pot until dissolved. Bring to a boil, then remove from heat and stir in the orange zest. Set aside to chill, about 2 hours.
I got the heads up on this one from Ted. Trader Joe’s has been selling papayas for a couple dollars, and once they start going soft and, uh, a little nasty, they are prime for making papaya milk.
I’d been coddling my papaya to optimal nastiness for a while, and finally had a go.
1/3 of a Trader Joe’s papaya, peeling and cut into chunks, about 2 cups.
Whirl it all up in a blender, pour into cup, drink.
Aaah, so I never saw the papaya milk that Ted made, but mine was very thick and ended up more like a smoothie. Next time – more milk. And I also added a little squeeze of fresh lime juice.
UPDATE: 24 August 2009
OKAY!! I finally had the papaya milk made by Someone In The Know and I can confirm I was totally doing it wrong, and the real deal is totally deeeelish.
First, add loads more milk.
Second, add a good squeeze of agave nectar. Not just a squeeze. A good squeeze.
Third, add more vanilla. Basically, less papaya, more of everything else. Done.
Snoop Doggfather glass optional. Will still taste good without it.