Now that we have already hit the above-100 mark on the thermometer, I have been wanting something a little more thirst-quenching than plain water when coming in from doing yard work and have been making slushies :] Because I bottled a lot of lemon syrup this winter, I have been taking advantage of my stores to make lemon sorbet and then blending the sorbet with some water, and often some fresh fruit. I have been using raspberries and strawberries and plan on trying some mango next. Anyone else make slushies or sorbets for this time of year? Or have another fruit combination they like?
Nice, cool, quick sandwiches have also been on the menu and I have been experimenting with zucchini pickles. My yellow crooknecks and zucchini are starting to come in fast and furious and I do not have any cucumbers, so I made some dill spears and relish with the summer squash (I make both traditional canned pickles and Asian style quick pickles). They turned out quite yummy. I also discovered that the spears make a nice sandwich with mayo and homemade mustard. Has anyone else made zucchini pickles? What are your favorite herbs and spices with them? I just acquired some lemon thyme and am thinking about some quick pickles made with that...
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I have not added herbs to my slushies before...but I am still getting used to actually having fresh herbs to add to my food :] Basil or shisho...hmm...thanks for the suggestion.
K. if you use good quality white or green tea you can add some of the tea leaves to the slushies as you would the herbs, you just do not need a whole tea bag full unless you are making a quart at a time :-)
Interesting you should add this point...I was just thinking about making green tea sorbet and wondering which fruits would go well with it. I am used to consuming it hot and plain (green tea, not black), so cold and sweetened is a different flavor profile. Using the tea leaves themselves is an idea--especially because I have a blender that will pulverize any vegetable matter :] Thanks for the great ideas!
K. This is a recipe I developed to serve at a lunch event I did several years ago.
WHITE TEA SMOOTHIE
Here is a smoothie with lots of good things and good taste.
1 pine vanilla ice cream
3 ounces Pineapple juice concentrate (unsweetened)
2 tablespoons white tea (loose or open two white tea bags and use the contents)
3 ounces milk+
1/4 cup mango chunks
Mix milk, tea and juice concentrate, stir well. Chill. Soften ice cream to spoon able consistency. In a blender, place chilled milk/tea mixture. With blender on low, add ice cream and mango chunks alternately until fully incorporated. If needed, add additional milk to create smooth drink. Keep very chilled.
K. I like to add herbs whenever I can to anything. Mint, basil or shiso in your slushies if you have it. I use things like pesto as an alternative to spreads on sandwhiches and slice radishes for veggies on them too. :-)