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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

my zupas post is up.

there's nothing like sorbet in the morning. too bad it's stormy and cool today, i dumped it back into a tupperware to save for later, when it'll really be enjoyed.

The fourth of July is about a week away.  Finding inspiration for holiday fare isn’t too difficult, many people stick to ol’ glory for that.  Red, white, and blue adorn tables and homes country wide and the number one thing to become an edible patriotic symbol is dessert.  It’s easy with some strawberry rhubarb sorbet, whipped cream and fresh blueberries.

strawberry rhubarb sorbet
1 cup sugar
1 cup water
1- 8 oz. bag frozen strawberries
about 2 cups rhubarb

Boil together until the rhubarb is soft.  Puree in blender or food processor until smooth.  Refrigerate until cool, then process in ice cream maker until the perfect consistency.  Top with a dallop of whip cream and fresh blueberries to pay homage to the stars and stripes.

Wonderful served with homemade graham crackers or any crispy cookie. Try making these adorable little cookie spoons! Can you tell where i got my inspiration?

Peruse other inspirational links to find that perfectly patriotic dessert for your celebration next week.

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