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If you’re anything like me, then you know there’s nothing like an icy drink when temperatures rise. My aunt loves making hibiscus tea any chance she has and her hubby likes pouring it over crushed ice so it works out for all of us. This summer i’m going to be trying some new concoctions that’ll hopefully keep us nice and refreshed!!

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Remember push-ups from the ice cream truck? mmhhmh :)**, I had a total craving……..this has been one of the strangest winters I’ve experienced here in L.A. by far. It’s full blown winter one day and summer the next…..
Bi-polar weather. So in celebration of this weekends weather I finally got the courage pull out the ice cream maker and try-out my first batch of sherbert ever….Thanks Benny.

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I looked up a recipe and made some changes….taking into consideration the sweetness of the Tangelos.

Ingredients

2 cups freshly squeezed orange juice

3/4 tablespoon finely grated orange zest  (or citrus being used)

1/8 teaspoon of kosher salt

4 ounces of sugar

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

1 1/2 cups evaporated milk

Method

Blend all ingredients in blender (except milk) until sugar is completely dissolved.

Transfer into a mixing bowl- add evaporated milk and mix.

Refridgerate for an hour.  And when cold,  pour into ice cream maker and let it churn until

consistency of sherbert.  Freeze for about an hour and serve.

Makes roughly one pint.

 

 

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‘Ello Pantone color of the year!

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