Phew, today is another really, really warm day. We've been on the road, going back from a short trip to Per's parents and our friends in Linköping. (Who by the way had no less than 8 lovely kittens, I'll show you some pictures for Weekend Cat Blogging.) I came home with rhubarb, red currants and gooseberries - what a bounty! Happily cooking up a gooseberry meringue pie for later! And we finally, finally managed to find a new bookshelf for my cookbooks. I have had the hardest time finding something that will both look good, and fit all my books, but now, success! There's plenty of room in it, and it really does look very good. Happy!
Sorbet is one of my favorite ways to cool off. This great recipe is from David Lebovitz' book "The Perfect Scoop" which you should really pick up if you haven't yet done so. It really is outstanding - what a great book!
Nectarine Sorbet
6-7 very ripe nectarines
160 ml water
140 g sugar
1-2 tsp fresh lemon juice
Cut the nectarines into dice, don't bother peeling them. Add the water and bring toa boil. Cover and let cook for ten minutes. Add the sugar, stir until it's dissolved, and then leave to cool completely.
Mix in a blender or with a handheld blender, and add the lemon. Chill very well, preferrably over night, and then freeze in an ice-cream machine for about 15-20 minutes.
Recipe in Swedish:
Nektarinsorbet
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