What a whirlwind life has been for me lately. With my cookbook now in stock (if amazon.com says it’s out of stock, it’s not really – they just order in small batches and fulfill as they go), I find myself busy every day marketing the book to local retailers, lining up tastings and book signings, and fulfilling orders. At the same time, I’ve been asked to begin writing for a new food magazine called Whisk (Melinda Lee’s), AND I’m talking to my publisher about doing more cookbooks. It seems in the freelance food writing world, it’s feast or famine! I haven’t been in the kitchen as much as I’d like (I have a long list of things I want to create and hope to get to them soon for you), but I found this photo left over from my New Year’s Eve dinner. The vanilla sorbet (adapted from All Recipes) is simple to make and quite refreshing, and I hope you’ll try it.
- 4 cups water
- 1 cup sugar
- ¼ cup light corn syrup
- 1 vanilla bean, split lengthwise
- Combine water, sugar, corn syrup and vanilla bean in a medium saucepan and heat over medium high heat until the sugar is full dissolved. Remove vanilla bean and let it cool slightly, then scrape the seeds back into the sorbet mixture; discard the bean. Chill completely in the refrigerator, then process in an ice cream machine according to the manufacturer's direction. Store covered in the freezer and allow to soften a few minutes at room temperature before serving.