On Saturday afternoon it was still rather warm and muggy so I mixed up a sorbet. Things got a little busy and I didn’t get a chance to try it till Sunday afternoon. By which time, it was painfully, bitterly cold.* After being lashed by icy southerlies and sideways rain at the Newtown Festival, I had no desire whatsoever to eat this, craving instead a blanket, a book and a hot cup of tea. But, refusing to accept that summer was over, and out of sheer determination to eat what I’d created (or stubbornness or perhaps stupidity), I kept on my hat and scarf and four layers of wool and scooped out a cupful of ice. It was good, there’s no denying that, but by the time I reached the bottom of the cup I had a mad case of the shivers, and crept into bed (still cocooned in four layers of wool), slept for a good couple hours, and woke up to a sniffly nose and dull headache. Great…
And now I’m writing this in bed, propped up by a million pillows and making pathetic whimpering noises and generally wallowing in self-pity (it’s not just men who get the man flu!): I have all this spare time but no desire to cook, no appetite even (!!) and the slightest bit of activity leaves me exhausted. No fun! Plus the “w” key on my keyboard has decided it’s no longer going to work, which makes things rather annoying (though I’m getting faster at CTRL+V-ing a “w” after my original plan of avoiding all words containing “w” failed). But enough moaning.
I won’t go so far as to say this sorbet made me sick. I mean, that’s not fair at all, because it’s delicious and refreshing and perfect for a hot sunny day (or if you haven’t spent most of the day in a spitting southerly) and I’m sure I would have gotten sick anyway. This cold has been threatening to flatten me for the greater part of a month. But maybe, just maybe, it was the final straw, and while writing this post I’ve been eyeing these photos up warily.
It feels a bit strange to be posting a recipe for sorbet after that wintry blast we had over the weekend, but the sun’s back now and (fingers crossed, please, PLEASE) here to stay hopefully at least for the next few days or however long it takes for me to recover and eat the rest. Plus there’s not much sunnier and cheerful than this combination of yellow, yellow, and more yellow.*
I’d wanted to use up the passionfruit I’d bought in a fit of excitement that were going wrinkly a bit too fast for me to eat (though generally wrinkliness is a sign of goodness). And then I remembered the saffron that the lovely Mel of treehousekitchen had given me, a souvenir from her travels in Spain, Portugal and Morocco.** And, well, after two yellow ingredients came to mind I spotted a lemon and couldn’t not include it.
PASSIONFRUIT, LEMON + SAFFRON SORBET:
(method + quantities loosely adapted from Cuisine, Issue 126)
First you will need to prepare some simple syrup. Heat equal quantities of sugar and water (I made a bit more than necessary and used 200g sugar and 200ml water, which made roughly 300ml of syrup) just until the boiling point, and remove from heat – the sugar should dissolve nicely into the water.
Take 75ml simple syrup and, while it’s still hot, add a decent pinch of saffron threads. Let steep for about 20 minutes until the syrup is golden in colour. Optionally, stick your nose down by the cup containing the syrup and inhale the heady, earthy saffron aroma… that stuff’s more precious than gold.
Then mix together 250g passionfruit pulp (about 12-14 passionfruit depending on size), the juice of 1 lemon and gradually add 75ml of the saffron-infused syrup, tasting as you go for sweetness/acidity – you may not need the full amount. Pour into a resealable container (preferably wide and shallow) and chuck it in the freezer. Every 20-30 minutes, give it a good stir/mash with a fork to break up the crystals.* Keep doing this until it’s sufficiently frozen and of a good consistency, and serve.**
*I didn’t do this as often as I should have so the consistency, as you can see, turned out more like a granita than a sorbet, but who’s counting?
**If you’re more onto it than me you could serve these with some tuiles or shortbreads or something awesome like that.
*Hello winter! Not ready to see you yet!
**Lately for some reason I’ve been describing the foods I eat by colour rather than name. No idea where this came from, but for example, the other night I was eating scrambled eggs, avocado and hot sauce on toast (my favourite lazy snack/meal) and had sprinkled some sweetcorn on top, and when asked later what I had for dinner my reply was “yellow, yellow, green and red on brown”. Miraculously this wasn’t met with confusion and the answer was “oh… eggs, avocado, toast, …tomato or hot sauce, and what’s the other yellow?”. Weird. I know.
**I am determined to get to all of these places and will probably make it happen in the next year or so even if I absolutely can’t afford it, out of sheer stubbornness. It’s going to be my downfall…