In most parts of the country summer has come to an end – with football season starting and Starbucks already releasing their ever popular pumpkin spice latte – to most fall is here. Not so much for us but I am making it my goal to appreciate the last little bit of summer we’ve got left. All this talk of fall going around is making me want to bake something with pumpkin and throw on my favorite boots! But I am resisting all that I can (I did however, break down and start burning my pumpkin nutmeg candle…). So to savor what’s left of summer, I plan to spend a good portion of my weekend at the lake laying out getting some sun, doing some serious wakeboarding, catching up on some reading, and most of all relaxing. To keep the summer spirit alive here are a few of my favorite things (via photo’s) from this summer:
My favorite shaved ice EVER from Bahama Bucks :)
Delicious paletas (aka popsicles) from Paletas Betty in Chandler! I love all the unique flavors – plus its so close to home
Big bowls of fresh cut watermelon to snack on (Or to make margaritas!)
Baseball games at Chase Field! Go Dbacks!
Hanging out lakeside with friends!
Lazy days at the pool – especially those that follow a morning at the spa
Besides going out to get some fro-yo (YUM!!), I absolutely love making homemade ice cream. According to my husband this is his favorite sorbet I’ve ever made – he is normally a big fan of custard based ice creams and he typically steers clear of sorbet.. and I’m the exact opposite, I love the light fruity taste of sorbet!
What is really wonderful about sorbet is how easy it is to make, just puree your fruit, add some sugar and a little liquid, freeze it in your ice cream maker and you’re good to go! If you don’t have (or don’t want to use) passion fruit juice here, you can just substitute it with some tangerine juice. Personally, I think the passion fruit juice is what gives it that extra tropical feel. Also, don’t be scared of the rum, alcohol keeps your sorbet from freezing too hard, so it is still creamy – and the dark rum offers some lovely flavor to the sorbet.
- 2 medium bananas, peeled
- 2 cups pineapple, peeled and cored (about ½ pineapple)
- ¾ cup fresh squeezed orange or tangerine juice
- ¼ cup passion fruit juice
- 1 cup sugar
- 4 teaspoons dark rum
- 1 teaspoon freshly squeezed lime juice
- Cut the pineapple and banana into small chunks.
- the fruit in a blender or food processor, along with the orange (or tangerine juice), passion fruit juice, sugar, run and lime juice until very smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.