Foodie Friday

Happy Foodie Friday everyone!  I am so excited for this weekend because Im going to go see the Hunger Games!!!  Hopefully it wont be so crowded this weekend as it was last weekend, I really hate crowds.  So excited to get my popcorn on...I used to work at a movie theater but man I just can stop loving movie theater popcorn...no butter though that crap is like liquid grease.  I so excited to see Hunger Games I have heard nothing but great things about it, my best friend even said it was as epic as the last Harry Potter...well you cant really compare the 2 but Harry Potter 8 is always a good benchmark for greatness that movie was epic and I cant get enough of it.  Well my BFF loves Harry Potter as much as I do, in fact we saw the last movie together, so if she says its awesome than I totally believe her and cant wait to go see it.

And now for something completely different...I made this sorbet last weekend and thank goodness I did because it has been a life saver through my sore throat days.  Its so smooth and cool but has no dairy so its doesnt bother my stomach.  Oh and the best part its super scoopable so you dont have to defrost this any you can easily scoop from the container...see

It makes those perfect icecream scoops that I love but can usually never get because the icecream is too hard, I think the secret is actually the alcohol since alcohol never really freezes it keeps the icecream from solidifying...probably am going to add a dash of vodka to future icecream to see if that helps with the scoopable-ness (yeah I just made that word up, Im awesome like that).  So not only is this the perfect sorbet for a sore throat, its really an awesome spring/summer sorbet because its so cool and refreshing and doesnt make you feel like you ate a whole creamery when your done.  So what are you waiting for, go try this now!

Grape & Pink Champagne Sorbet

(A Le Delicieux recipe)

Servings: 2qt        Prep time: 5 min           Cook time: 10 min             Difficulty: Easy

Ingredients

• 550g of black seedless grapes
• 1 cup of pink Champagne (or regular Champagne, I used the $4 bottle of extra dry white)
• 1/2 cup of sugar
• juice of 1 lemon

Instructions

Place the grapes, pink Champagne and sugar in a saucepan over a medium low heat. Bring to the boil and reduce to a simmer. Reduce heat to low and simmer for 10 minutes or until the skins of the grapes split.

Drain through a fine sieve into a large jug or bowl and use the back of a wooden spoon to press the grapes to release their juices. Extract as much from the grapes as you can. Cover the mixture and refrigerate until completely cold. I usually leave the mixture overnight. **I drained the grapes through a colander and used a mash potato masher to get all the juices out.  I let the pressed grapes sit for a while and drained them again to get all the juices, its ok if some skins get in there you'll just have to eat them in your sorbet :)

Remove the mixture from the refrigerator and add the lemon juice and pour into your ice cream maker and churn according to your manufacturers instructions. The longer you churn the sorbet the lighter in colour it will become.  I forgot to add the lemon juice until it was almost done but I think it just adds a little extra zip to it so its ok if you forget this part.

Notes

Once you have cooked the grapes you will notice the mixture is incredibly dark. Don’t worry because the sorbet will lighten when it is churned in the ice cream maker.

Really easy right?!  I think I was making dinner at the same time as I was making this so you can see how easy it was.  So go try it and let me know how it turns out for you!

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