Watermelon and Cilantro Sorbet. © Jaymi HeimbuchPhotos by Jaymi Heimbuch Call me weird, but I enjoy frozen desserts more in the winter than I do during the summer.
And after developing this Watermelon and Tomato Gazpacho recipe, I was excited to mix up watermelon and cilantro again. Enjoy this sorbet with some champagne. 6 cups fresh watermelon1/4 cup cilantro, finely chopped 1. Carefully cut your watermelon in half. © Jaymi Heimbuch. Lemonade Cucumber Spa Popsicle Recipe: Lemon Summer Pop. I love anything travel.
Most travel these days for me is work based. The itinerary usually has something to do with learning all kinds of neat stuff for my blog. No matter what kind of trip I am on I embrace the opportunity to blog about it. Wouldn’t we all love a vacation to a spa somewhere remote and beautiful? I would. I covet deep tissue massages, facials and sunrise yoga classes. Hold on, my fantasy continues…..how about spa cuisine made for me by a creative chef using all locally sourced organic produce. The spa grounds would be dotted with grazing Jersey cows. OK, I just woke up from that dream. You know that yummy cucumber-lemon water that fancy health clubs and spas have?
Here is that quenching water sweetened and frozen into pop form. This recipe also qualifies for Summer Fest. In my last post I shared a favorite zucchini salad. I had fun going savory with the zucchini and I need something sweet for dessert. These fruity, citrus pops are the great finale to any meal. Ingredients. Frozen Hot Chocolate. S'more Ice Cream Treats recipe. Rlmcgrath What I ended up doing was making it upside, so to speak.
I mixed the marshmallows in with the ice cream and poured that into the pan. Then I placed the fudge and graham crackers on top of that and put in the freezer. While freezing, I prepared the other layer of fudge and graham cracker. Once the mixture froze, I filled the sink with about an inch of hot water and set the pan in it for just a couple of seconds until the bottom melted away from the pan. Raw mango ice cream...yeyah!!! I've moved!
Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks <3 h3=""> Ok so clearly at this point my mango obsession is not a secret. And to be honest, I'm not actively looking for things to do with mangoes, as I love mangoes in their natural element. But I had some that were starting to turn and I was feeling creative, so I whipped up a mango cheesecake (recipe to come later) and mango ice cream.
Actually, I think I'll have some ice cream now while posting this. Note: this ain't no sorbet, this is a seriously creamy ice cream. Raw vegan ice cream is amazingly delicious, but it's hard to find a raw one that's not all nuts, loads of agave or just blended frozen bananas (which I love too, but it's an eat right away, doesn't freeze well type of dish). To make 1/3c dates 1/4c water 1/2 avocado 2 mangos In a food processor or blender, combine the dates and water and blend/process until you get date paste.