Sunday, March 27, 2011

Pineapple Habanero Birthday Sorbet

You may have noticed the radio silence around here for the past three months. That is because, until yesterday, we had no refrigerator.

Right before Christmas, we woke up to room-temperature milk and OJ. The fridge was on, but not cold. We were getting ready to go out of town for ten days, and our budget was already blown on travel and Christmas presents, so we said "Screw it, we don't need a new fridge until January." The weekend after our trip, we did a little online window shopping and decided to get a new stove as well; it'd be nice to be able to cook something without the smoke detectors going off. The cost of a new stove and a new fridge meant we had to save up a bit before we could buy, because we didn't want to put it on credit. It was about 15 degrees outside, so we just put our milk, eggs, OJ, and beer in a cooler and put it out on the fire escape.

All was well and good, until it started getting up to 30, then 45 degrees. On the first day it actually hit 60, we knew it was seriously time to go get the fridge. After four weeks of back-order purgatory, our new appliances arrived!

Here they are, already broken-in with finger smudges, magnets, and bacon-grease.

The first thing I made in the new oven? My birthday cake! The first thing I made with the help of the fridge? Pineapple Habanero Sorbet.

Pineapple Habanero Sorbet

3 cups fresh pineapple, chopped
1/2 habanero pepper, de-seeded and roughly chopped
1/3 cups water
1/3 cups light rum
3/4 cups sugar

Blend all ingredients until smooth. Put in the ice cream maker your boyfriend's mom gave you for Christmas, but that you haven't been able to use for three months because you didn't have a freezer. Let sit for four hours.

Yields 1 quart.

Recipe from Thursday Night Smackdown.

No comments:

Post a Comment