Monday, June 17, 2013

Raspberry & Key Lime Sorbet

On a hot day I crave ice cream and slushy drinks to cool down.  When I checked the weather last night I decided to pull out the old Cuisinart.  The best turn results come when I store the bowl in the freezer overnight and make the mixture the day before also.  In this case; I made my sorbet very early this morning so that it can have enough time to chill by the time I got off of work.  


-1 1/2 cups water
-1 cup sugar
-1/8 teaspoon salt
-3 cups frozen raspberries (thawed)
-1/3 cup key lime juice and zest from the key limes
(If you don't want to squeeze the key limes you can also buy key lime juice-found in the same section as lemon juice)

In a medium sauce pan bring sugar and water to a boil over medium heat.  Once sugar has dissolved; turn down heat to simmer and add in raspberries and salt.  Cook raspberries until softened. Usually within five minutes. Use an immersion blender,blend until raspberry mixture is smooth. Using a spatula strain half of the mix through a strainer or sieve to remove the seeds over a bowl. Then strain the second half. Mix in key lime juice and zest to bowl. Refrigerate mix minimum 3 hours to overnight.  

Remove bowl from the freezer and pour mixture into the ice cream maker and mix until thickened.  If you would like your sorbet thicker add mix to airtight container and freeze for a couple of hours.  Remove from freezer 10 minutes before serving.

To make this an adult sorbet you can add a shot of Patron Silver or Ciroc Redberry to the mix after adding in the key lime juice. Enjoy!!! and eat Responsibly....


Tuesday, June 11, 2013

BundtaMonth: (June) Key Lime Swirl

For the month of June the theme is Swirl.  I never attempted to make a swirl cake so therefore; this was my first time.  When I decided on my flavor I decided to bring out the flavor of one of my favorite pies which is Key Lime.  Not to mention I just bought all of the ingredients to make this delicious pie.  Instead of being a little greedy and making both desserts I decided to combine the flavors and make Key Lime the swirl part of this recipe. 

I utilized my new Tulip Bundt pan that I bought from the Wiltons Tent Sale. I was almost discouraged not to buy it because another customer said that her cakes never come out right and in pieces.  So, I took it as a challenge.  All else fails I would've made cake pops. 

My Basic Cake Recipe:

-2 sticks unsalted butter at room temperature
-2 cups sugar
-4 eggs at room temperature
-3 cups sifted all purpose flour sifted ( I use King Arthur Flour)
-3 teaspoons baking powder sifted
-1/2 teaspoon salt
-1 cup whole milk 
-1 tablespoon vanilla extract

Key Lime Swirl:
-1 small box lime jello gelatin
-1/4 cup of fresh squeezed key lime juice
-zest from the key limes squeezed

Preheat oven 350 Degrees and spray bundt pan with nonstick baking spray
-Mix together butter and sugar until creamy and fluffy. 
-Add in eggs one at a time.
-In a large bowl sift flour, baking powder and salt.
-Add in flour and milk. Alternatively; starting with flour and ending with flour.

-Add in vanilla extract

Key Lime Swirl:
Spoon 1/3 of the cake batter and place in medium bowl. Fold in lime jello gelatin, key lime juice and the key lime zest.

In prepared bundt pan spoon in 1/3 of the plain cake batter; followed by the key lime swirl cake batter and ending in the plain cake batter. After all the cake batter has been spooned in take a spatula and swirl around the batter.

Bake cake for 55 to 60 minutes until toothpick comes out the center of the cake clean.

Let the cake cool for 10 minutes in the pan before turning on a rack to cool.

Glaze Recipe:
-2 tablespoons of butter melted
-1 cup coconut milk
-1/4 cup freshly squeezed Key Lime Juice

-key lime zest from the key limes squeezed to form the glaze juice
-2 cups of sifted confectioners sugar

In a medium bowl whisk all the ingredients together. Apply to cooled cake.

To make an adult version of this cake you can add 1/2 cup of Patron Silver to the cake batter and 1/4 cup to the glaze.