I’m a little under the weather (which is also why this post wasn’t up sooner!) but I feel like the happiest clam in the sea. I am lying in bed as I write this, the apartment oddly quiet and empty. Last week we hosted our dear friends while they visited from Hawaii. Everyone has left to get back to their usual lives, and I am a little sad but the 99.8% rest of me is so happy to have spent the week making more memories with friends I don’t always get to see.
This past week has been spent doing predominantly the following things: eating, laughing, playing ping pong, eating more, being scared by evil Christmas elves (more on this later).
We ate a lot of food, which is what usually happens when Steph and Vinny visit. They were all places we’ve been to before like Hae Jang Chon, Maccheroni Republic, Big Man Bakes and Hondaya Izakaya. We did go to one new place, Langer’s, which I am really surprised I’ve never heard about before because they had just about the best pastrami sandwich I’ve ever tasted.
On the last day, we did the Hollywood Sign Hike and spent about 30 minutes trying to navigate our way through the residential area surrounding it. There were many cute houses, and I kept on wondering what it’d be like to live in the Hollywood Hills. Then I realized how steep, windy, and narrow the roads are and how annoying it’d be to have tourists constantly driving through to take photos of the Hollywood Sign. Is what I just said hypocritical??
At night, we went to Halloween Horror Nights at Universal Studios, which is where Steph made friends with evil Christmas elves, and is what has completely gotten me in the mood for all things spooky! This post is part two of a series I’m doing with Waiola (you can read pt. 1 here!). Last week was popsicles and this week we are doing sorbet!!! Raspberries kind of blow my mind every time I use them. They’re so pigmented and such a vibrant red. To be honest, my kitchen kind of looked like a murder scene afterwards. I really wanted to smear raspberry puree all over my face and scare Roy, but then I realized I didn’t want pretend blood stains on my favorite sweater…
This sorbet is so easy. So easy, that I finished making it and then wondered if I had skipped something important because there was no way I was already done with the recipe. It’s also super simple and delicious, without any fancy ingredients or cooking methods. I might even prefer it to any of the ice cream that’s currently in my freezer (shhh, don’t tell them). But the best part is that this sorbet is both easy and delicious, and there’s really no way to go wrong with it. Basically, I’m saying that this is soooo worth trying!!!
Coconut Raspberry Sorbet
A big thank you to Waiola for sending me the coconut water needed for this recipe. All opinions are my own. I was not paid for this post.
Recipe makes about 1 1/2 quarts. Adapted from Creme de la Crumb.
5 cups fresh raspberries
1 cup coconut water (about one 8.5 oz bottle of Waiola Coconut Water)
1 1/2 cups caster sugar
1 tsp vanilla extract
2 tbsp freshly squeezed lemon juice
1. In a food processor, puree the fresh raspberries and coconut water together until smooth.
2. Run the mixture through a fine mesh sieve and into a large bowl. Add in the sugar, vanilla extract, and lemon juice. Whisk together until the sugar is completely dissolved.
3. Transfer the mixture to your ice cream machine. I use this one by Cuisinart. Churn according to the instructions for your machine. The final product should have a slushy like consistency. Pour the sorbet into an air tight container, then chill in the refrigerator for 3-4 hours or until the sorbet has firmed up. I left mine in the freezer overnight.
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