Thursday, January 5, 2012

Joy's pesto and Deb's sorbet (but boozier)

I've become obsessed with our food processor.  Phil's parents bought a new food processor for themselves, and gifted their older machine to us.  Let me say, it barely qualifies as a small kitchen appliance.  With its multiple blades, bowls, its own caboodle-type storage case, and enormous base with three big buttons, it is a beast.  But when I saw with what ease it made the best version of Joy's spinach and cashew pesto, I wondered where it had been all my life.
I ate it with a delicously garlicky hasselback potato, as Joy suggests, and Phil had his with pasta.  (And I had the leftovers for both lunch and dinner the next day.)

Since the beast was here to stay, I typed "food processor" into the search bar on smitten kitchen, and drooled over the possibilities.  We landed on an easy recipe for sorbet, and then bastardized it just a little bit (but in a way I hope Deb would approve of).

Boozy Strawberry Mango Sorbet
Adapted from smitten kitchen and the cuisinart recipe booklet that came with the food processor

1 generous cup frozen strawberries
1 generous cup frozen mango
1/3 cup limoncello
1/3 cup simple syrup (if you like it sweet; omit this if you like it tart)
Juice from half a lemon

Puree all of the ingredients in a food processor.  Taste, and add more lemon juice if you think it needs it.  Pour puree into a ziploc freezer bag and freeze until firm.  The alcohol prevents it from freezing too hard.  Enjoy like it's summer, even though it's 20º outside.  Makes two servings.



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