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7 Oct

3 Sorbets For Summer

How to have your bubbly and eat it . . .         Sorbet is something I am only a recent convert to, I always viewed it as the bankrupt cousin of ice cream. I have found that the refreshing icy treat does, in fact, have a certain allure. Pretty bottles of normally obscure aperitifs keep the mixture from freezing too solid. A teaspoon of honey serves to stop ice crystals from forming, and with that secret in your arson, only your imagination limits the fun that can be had. In the spirit of being a very bad housewife, is it important that the bread is baked by my own fair hands? If it’s made with love and triple A flour and enjoyed with...
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