Berry Peachy Balsamic Sorbet

This was a real hit at my house! Since I beat air into in one of the last steps, it ends up being a bit softer than typical sorbet. It's great plain on a super hot July day, but I bet a scoop would be just as good floating in vodka as a festive holiday drink!

4 c fresh berries
1 c water
1 c sugar
1 T lemon or lime juice
1 envelope unflavored gelatin
1/4 c Ripe Peach Balsamic Vinegar (from The Olive Twist)
  1. Mix berries, water, sugar, & lemon juice in a medium pan.
  2. Bring to a boil over medium-high heat.
  3. Stir until sugar is well dissolved, pressing lightly to help berries release their juice.
  4. Boil about 5 minutes.
  5. Pour mixture through a strainer into a metal mixing bowl, reserving the juice, pressing lightly on the seeds & pulp to extract as much juice as possible.
  6. Sprinkle the packet of gelatin over the hot juice & let sit 5 minutes to "bloom."
  7. Stir gelatin into the mixture well & add the vinegar.
  8. Place bowl in freezer about 1-2 hours until slushy.
  9. Remove from freezer & beat well with an electric mixer.
  10. Return to freezer for 1 hour.
  11. Beat well until mixture is lighter in color & volume has doubled.
  12. Return to the freezer until well frozen 

Bread Flour Substitute!

So, I don't keep bread flour around, but I do keep wheat gluten handy for making seitan or adding to whole wheat breads. It turns out that you can make a great substitute using all purpose flour & wheat gluten. It turns out great in pizza dough & here's how you make it.

  1. put 1 T wheat gluten in a 1 cup measuring cup
  2. fill remaining cup with all purpose flour
  3. use just like 1 cup of bread flour!