We have been having super warm weather in the PNW for awhile now. Thankfully, our air conditioning has remained fully operational this year, so no major complaints. But, sometimes you want to sit outside and have something cold. Or you like feeling extra chilly inside. Either way, I have a treat for you that is not super unhealthy, but it also really fast! I managed to make this during the tail end of a Fudgelet nap. No mean feat!
If you stopped by on Wednesday, you saw a recipe for strawberry sorbet, but you also had a teaser for this recipe. This was for the same friend. Basically, while I was grocery shopping I saw a really cool looking fruit. I went to check it out and discovered that it was a blood orange. I had never tried one before, but knew all of the bloggers go nutty for them, so I decided to buy a few and try them out. They were really small (probably because they were organic) but I was worried how they would be, so I decided to only buy 4. It popped into my head that I could turn them into a granita. In fact, I felt certain that David Lebovitz could help me out.
It has such a lovely color!
A friend was having a special (30th birthday) and I wanted to make him a special treat. He is a non-chocolate lover (I guess it takes all kinds in this world! haha), but loves fruit, so I wanted to make him some sorbet. After searching my blog, I realized I had never included my berry sorbet recipe! Shocker! I have strawberry lemonade, which is also good, but not straight sorbet (which I have made often). Like all of my frozen ice cream/sorbet recipes, it has a bit of alcohol to keep it softer, but not enough for you to really notice or be bothered. You can add a bit more, and I will sometimes use flavored alcohol to coordinate with the flavors of the dessert. (Coconut rum with mango sorbet, for example.)
If you’re wondering where the recipe is for the granita….wait for it. It’s coming!
There are other recipes I still need to write about that came before this one, but this recipe was one that K said “this better make it to your blog”. So, here it is. During the big move, I was trying to pick up produce that would keep for a bit so that we could limit our grocery shopping. I didn’t want us to have unnecessary stockpiles of refrigerated food to move. Costco had both bell peppers and haricot verde in stock and I wanted to try roasting them. Luckily, we had not sealed the box with the balsamic vinegar yet, and I on purpose had saved my Dutch oven from packing until the end. Now, you can certainly roast on a regular baking sheet, but I did not have any available. That will affect your baking time, so check the peppers as they cook.
This is an easy throw-together recipe. The peppers turned out super soft and amazingly sweet. The green beans still had a bit of crunch, which paired nicely with the peppers. Feel free to add extra flavor (I think garlic could go well), but again, I was limited on what had not been packed yet.