This recipe has been following me for awhile. Popping (pun INTENDED) into my head at random times…or just when I was eating popcorn….and I figured now was as good of time as any to try it. This winter while I was laid up on the couch dreaming of a food blog with my foot in a cast, the idea of making a macaron with corn meal instead of almond flour popped into my head. …
My obsession with sweet corn started like everyone else I know: eating it as a kid. In the summer, sweet corn is on every plate for every summer barbecue. It’s so fresh and sweet. Steamed, grilled, slathered in butter and salt and pepper– it’s hard to find a tastier grain*. I’ve never seen anyone fawn over farro ice cream, have you?
One of my most favorite things about food, are the memories that inexplicably attach themselves to it. In the same way the classic 1998 hit maker Brandy CD Never Say Never transports me back to that family summer vacation in OBX (The boy is miiiine), taking a bite of food that has made an impact on you can instantaneously teleport you back to that moment in time. In my last post, I talked about something I never even was able to have as a kid (a cocktail my parents would make in the summer), but the memory tied to it is long-lasting. A permanent piece of the Reba-Puzzle. Everyone has them. For my husband Chris, it’s sour cherry pie. …
Oh it’s Friday. And it’s HOT. After two mild summers the midwest heat is not holding back. We’ve been in the high 80s more than not, and we find ourselves making more and more excuses to get ice cream, occasionally perhaps maybe just maybe having ice cream for dinner here and there. …
Well it’s early June and in case you’re checking in, I’m still obsessed with all things strawberry! As if you couldn’t get enough what with the strawberry mousse, and then the strawberry bourbon cocktail, I’ve now pulverized those ruby gems into a delicious sorbet pop for your hottest day. Which I’m happy to report after a couple of summers with mild temps, we’ve already hit the high 80s. BRING IT ON*.
*come back to me in August when I’m moaning about the heat and craving boots and sweaters
I have a real affinity for a fruity frozen dessert on a hot day. And not like a cheap artificially colored and flavored “Minions Be-Do Blueberry” Popsicle (I’m looking at you, freezer in my kitchen which houses these exact things), but a super fruity, intense, more-refreshing-than-an-ice-cream-cone middle of the day kind of treat. This recipe is based off the queen of homemade frozen desserts: Jeni Britton Bauer’s recipe for sorbet, and it came out exactly as I had hoped. Creamy, fruity, and a big kick of basil to temper the sweetness. You don’t HAVE to put them in these adorable frozen-pop molds but they are a little more fun if you do. No bowl required.
Strawberry Basil Sorbet Pops
Makes 6 pops | Recipe adapted from Jeni’s Splendid Ice Creams at Home
1 lb strawberries, hulled (weigh after hulling/trimming)
3/4 C sugar
1/3 C corn syrup
1 C loosely packed basil leaves, torn and bruised a bit
2 Tb lemon juice
Equipment: Ice Cream Maker (I use this one)
After trimming the strawberries, process in food processor until a beautiful smooth puree forms. Take puree and strain through fine mesh strainer into measuring cup. You should have about 2 Cups of puree. Set aside.
Combine the sugar, corn syrup, basil, and lemon juice in a medium saucepan over medium low heat. Heat and stir until the sugar is dissolved and people that come in the room say, “holy basil what are you making it smells good in here!*”
*About 10 minutes.
Remove the syrup from the heat and let cool slightly (with basil still in it), about 5 minutes. After 5 minutes, strain the mixture through a fine mesh strainer to catch the large pieces of basil . If some little bits get in, that’s awesome. I don’t like a lot of solids in my pops (personally) but little flecks of green throughout are kinda magical.
Combine the strawberry puree with the basil sugar syrup. At this point you can put whatever container (large measuring cup perhaps) you are using into the fridge to cool completely. However, I like to take a page from Jeni’s book and put the mixture into a large gallon zipper top bag, and submerge into an ice bath for 30 or so minutes. This rapidly chills the mixture which means you can put it in your ice cream maker faster!!
Bust out the ice cream maker and frozen canister. Pour the sorbet base into the canister, pop in the paddle, and turn on. Spin until the sorbet is the consistency of softly whipped cream.
For plain old boring sorbet in a container: Back the sorbet into storage container and press a sheet of parchment on the top directly against the surface. Seal with an airtight lid. Freeze in the coldest part of your freezer for at least 4 hours.
For exciting cute summery pops: Shortly before the sorbet is ready, prep/open a gallon zipper top bag. Take the sorbet from the canister and using a wooden spoon (don’t use a metal spoon, it will scratch!) scrape the sorbet into the ziplock bag and seal. Flip it over, and cut the corner of the bag (you could also use a 16in pastry bag) and pipe the sorbet mix into the frozen pop molds, leaving about a 1/2 in of headspace to allow for some freezing expansion. Pop the lid on and stick the…sticks in. Freeze in the coldest part of your freezer for at least 4 hours.
To unmold the pops: Run some hot tap water and place the molds directly underneath it (you could also fill up a large container with hot water if you are pulling them all out at once) for about 10-15 seconds. Carefully wiggle the pops out! Enjoy!!
ALL IMAGES AND TEXT © REBA TOLODAY / THE PROPER BINGE
DISCLAIMER: THERE ARE SOME AFFILIATE/REFERRAL LINKS IN THIS POST, AND IF YOU PURCHASE I’LL RECEIVE A SMALL PERCENTAGE IN RETURN. THANKS IN ADVANCE FOR SUPPORTING ME AND MY AMAZON SHOPPING HABIT.
Friends, strawberry season has hit full force and I am not sure I’ve appreciated it more than I do this year. For most of May and June– just imagine me as the heart eye emoji, but swap those hearts for strawberries. …
I swear I’m a mature adult. But I can’t stop giggling. The term “tart” as an insult has recently re-entered my lexicon, and yes– it’s pretty misogynistic and not really very nice– but it’s also vintage and old-timey….so does that give it a pass? Kinda? I just imagine a southern bell dressed to the hilt with lots of blue eyeshadow, red lips, ample cleavage and a giant frilly hat standing at the Derby with tiny binoculars. Eating dessert. So there’s a little peek inside my head. You’re welcome.
This was supposed to be a strawberry rhubarb pie. As it turns out, I missed the rhubarb boat by a week or two, which is definitely a disappointment after dreaming of that tart and delicious spring pie. …
Have you ever seen a more lighthearted macaron?
Lighthearted might be an odd descriptor for a pastry, but most of the time macarons–notoriously fussy and VERY French— have a habit of occupying only the most very sophisticated flavors. Delicious– but sophisticated. Salted caramel, lavender, hibiscus and honey, matcha! Don’t get me wrong, I love a fancy flavor. Unique combinations, toying with savory/salty/sweet combos is not something I shy from– but not today! No friends, today is all about sprinkles….