Mad Zoo House

We're having a heatwave in the good ole Pacific Northwest. Ack. When I first moved here 8 (EIGHT? Yikes, when did that happen?!) years ago, there was maybe maybe a week in August where it was in the 90s every day. Not so much anymore. Now the high temps seem to come earlier and earlier. It's supposed to hit at least 100 today and tomorrow, before tapering off to the 80s on Wednesday. :(

My remedy? Staying inside and eating sorbet. I got this ice cream maker attachment for my KitchenAid mixer for my birthday last year and have been enjoying the fruits (ba dum bum CHING!) of its labor, namely fruit sorbet, for a while now. The recipe is awesome in its simplicity:

▪ 1 cup cold water
▪ 1 cup sugar
▪ ⅛ teaspoon salt
▪ 2-3 cup fruit, fresh or frozen
▪ juice of 1 small lemon or lime

In medium bowl, combine water, sugar and salt. Mix well to dissolve sugar; set aside.

Place fruit in food processor work bowl with multipurpose blade; add lime/lemon juice and process until smooth. Add sugar mixture; process until blended.

Assemble and engage freeze bowl, dasher, and drive-body interface. Turn to Stir Speed 1. Using container with spout, pour mixture into freeze bowl. Continue on Stir Speed 1 for 15-20 minutes or until desired consistency.

Immediately transfer sorbet into serving dishes, or freeze in airtight container.

I made one batch using mango, pineapple, papaya and passionfruit, and the other using blackberries, strawberries, raspberries and blueberries. I am addicted.