Pomegranate Sorbet

It's the time of year to enjoy cool, refreshing treats. One of my favorites is pomegranate sorbet.

What I love about sorbet is that it will typically satisfy my taste for something sweet, but without the heaviness. Since I am on a sugar free diet, ice cream has been more challenging for me to make, as stevia crystallizes differently than granulated sugar. So if I wait too long to eat my frozen treats it is hard as a rock! But for those who eat whatever they desire, this simple recipe is for you.

I get a lot of questions about making ice cream and yes, you can make sorbet and ice cream without an ice cream maker. But I highly recommend the Cuisinart Pure Indulgence ice cream maker. Once you realize how simple it is to make your own ice cream, you will wonder why you waited so long to get one.

I just keep the bowl in the freezer at all times so whenever I am ready for some sorbet or ice cream, it is ready to go! Easy as 1...2...3!

Pomegranate Sorbet

Simple Syrup:

1 c sugar

1/2 c water

1 c fresh mint leaves

In a small saucepan, combine ingredients over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sugar has dissolved. Cool and strain before using in ice cream machine.

Sorbet:

1 c simple syrup

2 c pomegranate juice

1 c orange juice,  no pulp

1 tbsp of Red Berry Cîroc or orange liqueur

Combine the ingredients in a pitcher or large glass bowl. Pour mixture in an ice cream maker and freeze according to the manufacturer's instructions, approximately 20-25 minutes.

Refrigerate for 1-2 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Peach Cobbler

When I was eating sweets peach cobbler was, hands down, one of my favorite desserts.

I am going to be posting a few items over the weekend that are on my Easter dinner menu...and some of these are totally not on my meal plan; but I am staying true to my sugar free diet. Sadly this peach cobbler will not be on my plate. But, my son and sister are here so I won't bore them with all of my sugar-free treats.

I fondly remember the good ole days when Easter consisted of large family dinners, good food, sunrise service and new Easter suits. And then there was Easter Monday. We would get together with our friends and spend the entire day at Paramount Carowinds theme park. Candy apples, funnel cakes, jelly bellies, turkey legs, Thunder Road, White Lightning, the Cyclone, the water park...those were some good times. But back to reality...and this cobbler.

Peach Cobbler

Crust:
2 c all-purpose flour
A scant tsp salt
1 1/2 sticks frozen unsalted butter, cut into small pieces
1/4 c ice cold water

Combine the flour, salt and butter in a food processor. Pulse until the mixture is the texture of cornmeal. Add ice water and pulse until mixture forms a ball.

Dust the dough lightly with flour and shape into a square. Wrap in wax paper and let rest in the fridge for 30 minutes or longer.

Filling:
4 c fresh peaches, peeled, pitted and sliced
1 1/2 c water
1 tsp vanilla
1/2 tsp brandy
1 1/2 c granulated sugar
1/2 c margarine
1 tbsp cinnamon
Pinch of salt
1/2 tsp nutmeg
 
In a medium pot, cook ingredients until tender, but not mushy. 

Spray a glass baking dish with cooking spray. Add peaches to baking dish. Dot with butter. Place pastry crust over the peaches and cut 4 slits in the top. Brush crust with egg wash.

Bake at 375 degrees for 45 minutes or until browned and bubbly.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Apple Galette

I am not sure why I decided to make this apple galette today, with it being so hot outside, as it is way too warm to have the oven on today; and not quite time to switch the air on. I am one of those people who really needs to have a few weeks of relief between seasons so I am not going straight from heat to air overnight.

We have seemingly skipped right past spring and are expecting temperatures in the 80s and high 70s for the next week or two. Just a few weeks ago, my girlfriend's home was hit by a tornado that struck a small part of Charlotte and Concord, North Carolina. So while we are enjoying having the toes out and the promise of warm days, cool drinks, maxi dresses and jazz on the lake...this early warm weather also brings about more volatile weather patterns, which I am a little nervous about. But for today, there is none of that looming...just birds chirping, blue skies and a gorgeous, sunny day.

Apple Galette 

The Crust:
¾ c all purpose flour (or white whole wheat flour)
1/2 tbsp sugar (or 1 packet Stevia)
Dash of salt
1/4 c cold butter, diced
5-6 tbsp ice water

The Filling:
¼ c water
Dash of lemon juice
1 large apple
2 tsp brown sugar (or 2 packets of Stevia)
½ tsp cinnamon
Dash of brandy, optional

Egg Wash:
1 egg yolk
1 tsp milk

1 tbsp coarse sugar (Ex: Stevia in the Raw or Turbinado sugar)

Combine flour, sugar and salt in a bowl. Cut in the cold butter with a pastry cutter (or use a food processor). When the dough resembles coarse sand, add the ice water. Mix well, until you can shape the dough into a ball. Cover with saran wrap and let dough rest in the fridge for an hour.

Mix water, lemon juice, brandy, cinnamon, and sugar together. Cut apple into wedges. Soak the wedges in the cinnamon sugar liquid. Set aside.

Mix the egg yolk and milk together to make the glaze. Set aside.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Take refrigerated dough and roll into a circle. Arrange apples in center of the dough, leaving the edges free. Dot with a little butter. Fold dough towards the center, bringing it up on all sides. Brush the crust with the egg wash and dust coarse sugar over the galette.

Bake in oven for approximately 30-45 minutes or until golden. Serve warm.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.