Results tagged “sorbet”

When we filed our report from the National Restaurant Association's annual trade show in May, we were very curious about Wine Cellar Sorbets. The New York-based company and "sorbet sommelier" Dave Zablocki do not skimp on the amount of wine (or sake) used in making their sorbets, which was one of the reasons we gravitated toward the booth.

We love a good mojito and aren't opposed to playing with the recipe just a little bit. Over the weekend we put together some strawberry mojitos to cool us down. Enjoy these outside as a nice twist on this hot weather favorite. And if you've never grown your own mint, this is the perfect to do so as you'll always be ready to whip up this fresh cocktail.

Andrew Huff at Gapers Block's Drive-Thru blog called Forbes Traveler's decision to include Margie's on its list of the best ice cream in America "lazy ice cream journalism," while Mike Nagrant lists his alternatives at Serious Eats.

Old Man Winter keeping you from your favorite bar, enjoying your favorite drink? Scoff in his face by making a frozen margarita at home to sip in front of a roaring fire while watching the snow fall outside. Frozen margaritas are often best when made at a bar or restaurant with an industrial blender that is able to crush and blend the ice with fresh, ripe fruit so that the resultant drink is smooth, fresh tasting, and absent any irregular pieces of ice or fruit. This kind of texture and taste is possible to recreate at home by letting a high quality sorbet do the work for you. A good sorbet not only offers the bold taste of ripe fruit, but also has the smooth consistency of a well blended drink. Here’s a simple way to make a great margarita at home.