Meyer Lemon Sorbet


I was lucky enough to get a bag of Meyer Lemons, so I used the opportunity to make everything I set my heart on. I used this simple recipe.

1 cup sugar
1 cup water
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
2 teaspoons fine lemon zest

In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

Place sorbet in an airtight container and freeze until ready to serve.


Vegan Pumpkin bread

20121211-194408.jpgThe Adventures of Making Something great without a recipe. Thank goodness it turned out.

I really wanted to try making a vegan baked cake, since I’ve never tried baking without  eggs or wanting to use butter. I thought it may be the best idea to use a pumpkin puree to hold the cake together and provide a great taste.

Pumpkin! I bought 1 small sugar pumpkin, cut it in half and cooked it for about 35-45 minutes at 350 degrees. Once the pumpkin is done, the skin completely pulls back from the pumpkin. Easy to peel, dice the pumpkin up and mash. I like to use a food processor or blender to make pumpkin smooth.

Grab a mixing bowl and add the ingredients in the following order:

  • Add 1/3 cup olive oil
  • Mashed or Pumpkin Puree from 1 small pumpkin
  • Cinnamon and other spices if you like  (5 spice, nutmeg, ginger)
  • 1/3 cup brown sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt

Once the last ingredient is added, the cake thickens up. I used non-stick spray to coat a pyrex pie pan and baked the vegan pumpkin bread at 350 for about 35 minutes. Until firm.

I think the receipe is kind of simple, I wanted this to be a healthy version, so it was not very sweet. You can increase the brown sugar if you want that. :