between breakfast and brunch

A wonderful time for strawberry/ .

Next time, I’ll use a little less sugar, but overall it is amazingly yummy. And pretty.

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not quite finished.

This is as far as I got on the today.

As you can see, one is made with (instead of the Kirsch called for in the recipe) and the other is made with .

As they are now, they are both far too sweet, but I’ve read that freezing takes the edge off of the sweetness. I hope so.

I’ll probably freeze the balsamic one first.

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cold things.

Weaver Street Market had on sale today so I got a bunch.

I think tonight I will make Strawberry Sorbet.

But then, the next attempt simply must be Salted Butter Caramel Ice Cream.

David Lebovitz really is brilliant, and I could use a copy of his book Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

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