I have several layers of a soon-to-be assembled cake baking in the oven and Spotify is bringing my soul peace with a little Hawaiian playlist.
It's a Friday afternoon and I am typing steadily at my desk. I can hear Sabine chewing on something I very much hope came from her toy basket. My ears are perked to detect an often-unreliable oven timer. It is all very much as usual, but my heart is far from settled.
I want to venture beyond the confines of my desk, beyond the reach of life's troubles, and out of my to-do list's sight. I want to go.
That old summer wanderlust is back again and its pull is more tempting than ever before.
Sometimes, life does not allow us ways of escape. Sometimes, life wants us to sit tight and face the bumpier side of the forked path. Sometimes, life is a bit vexing.
Life sometimes forces us to be present and, rather than succumbing to the angst, these times should be embraced with thankful hearts and extra scoops of sorbet.
Just because Hawaiian escapes are out of reach, does not mean that we can not put a refreshing spin upon this slightly less luxurious situation.
Presentness breeds thankfulness. I was never so thankful for air conditioning as I am at the moment. Presentness encourages creative contentment. We can find plenty to be happy about if we will cease focusing on what we do not have and look at what is well within grasp (yes, I might be talking about sorbet).
This is not a letter of complaint, but a reminder of joy to be found.
It's everywhere. It's in your loved ones. It's in your puppy (despite the five things she destroyed today). And it is always, always, always in your kitchen.
Just give yourself leave to start waiting for week-long retreats and take a look at the life-long blessings.
Happy Wednesday from me to you. xoxo
makes about 1/2 quart, easily multiplied
This sorbet is the perfect way to refresh on the hottest of summer days. It is sweetened conservatively and spiked with vodka to create an ultra-refreshing sorbet that scoops with ease!
FOR THE SIMPLE SYRUP
- 1 cup filtered water
- 1 cup granulated sugar
Combine water and sugar in a small saucepan and place over medium high heat. Cook, stirring often, until the sugar has dissolved.
Bring the mixture to a simmer and simmer for one minute, then remove from heat and allow to cool fully before using.
Cook's Note: Simple syrup is a wonderful thing to keep on hand for cocktails, mocktails, and even iced coffee!
FOR THE SORBET
8 ripe kiwis, peeled and quartered
1/4 cup fresh lime juice
2 tablespoons vodka (I like Grey Goose)*
2/3 cup simple syrup (recipe above)
Cook's Note: While the vodka will be barely noticeable in the finished sorbet, the presence of the alcohol will keep the sorbet from becoming rock solid in the freezer. Alcohol has a very low freezing temperature (much lower than that of your at-home freezer), so the sorbet will always remain soft and scoop-able!
Combine kiwis, lime juice, vodka, and simple syrup in your blender and puree until very smooth. Chill for one hour, or until the mixture is cold.
Transfer the sorbet base to your ice cream maker and churn according to the manufacturer's instructions.
After the sorbet has churned, transfer to an airtight container and freeze for an additional 2-4 hours; until the sorbet is firm.
Scoop, serve, and enjoy!