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Hot Toddy Sorbet

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I know we promised you another tempting version of tacos today…but sometimes you just need to eat Saltines for dinner and don’t have the time (or the will) to make tacos.  Don’t tell me you’ve never eaten a full sleeve of Saltines in one sitting…

So Rae vows to put the addicting crackers back on the shelf and eat tacos for dinner this week. Then she will share her recipe with you this weekend!  In the meantime, we have THIS delicious remedy.

Hot Toddy Sorbet

Even though I’M ready for winter to go away, it clearly wants to stay.  I guess it thinks we’re cool.  Yeah, that’s it.  We’re so cool, we’re freezing!  Along with the cold temps, the cold germs seem to be sticking around, too.  If you want to fend off a late winter bout with the flu, try whipping up a batch of Jeni Britton Bauer’s Hot Toddy Sorbet.  You can keep it all to yourself, or give it to a sick friend.  You know, as a little “get-well-so-you-don’t-pass-your-germs-to-me” gift!

Hot Toddy Sorbet
{Jeni’s Splendid Ice Creams at Home, Jeni Britton Bauer}

2 cups fresh orange juice (from 5 to 6 oranges)
1/3 cup fresh lemon juice (from about 2 lemons)
2/3 cup sugar
1/3 cup honey
1/4 teaspoon powdered ginger
One 3-ounce packet liquid pectin
1/4 teaspoon cayenne (or 1/8 to keep it a little sweeter)
2 to 4 tablespoons Maker’s Mark bourbon (optional)

1. Combine the orange and lemon juices, sugar, honey, and ginger in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Hot Toddy Sorbet

2. Add the pectin, cayenne, and bourbon, if using (I used 3 tablespoons). Pour into a bowl, cover, and refrigerate until cold — about 45 minutes to an hour.

Hot Toddy Sorbet

3. Pour the sorbet into your ice cream canister and mix just until it is the consistency of very softly whipped cream — about 20 minutes on Stir speed (1, or 2). You can eat it now, if you wish; otherwise, proceed as directed.

4. Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours.

If you don’t have an ice cream maker, you can try following the directions from Busy in Brooklyn for making sorbets sans machine. I haven’t tried this method yet so I can’t say how well it works, but if you do try it please let us know!

Hot Toddy Sorbet

Wishing you good health and happy eating! And staying-wellness! Come back this weekend for some delicious, Saltine-free tacos!


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