Cherry Amaretto Upside-down Skillet Cake

A great meal deserves a sweet, delicious ending, and this one showcases the plump and luscious dark red cherries that were everywhere this summer. The cake is moist and flavorful, rich with buttermilk, almond flour, eggs and real butter, and the buttery brown sugar topping is a little on the boozy side, plus the deep, dark sweet cherries. And the whole thing is elegantly draped with a dollop of amaretto-spiked whipped cream.

YUM!

If you aren’t wild about cherries (or maybe you aren’t wild about knocking out the pits), substitute fresh peaches, plums, nectarines, blackberries—well, I think you get the idea. But these cherries!

Fresh and sweet dark cherries

To tackle the unenviable job of pitting the cherries, I purchased a nifty device that gets the job done, six cherries at a time! If you’ve ever tried pitting cherries without a tool, you know that it cannot be done without making a huge mess. In previous attempts, I’ve balanced the cherries—one at a time, of course—on the neck of an empty wine bottle, then held the cherry while shoving the end of a chopstick through it. It left holes in the cherries, the pits inside the bottle, and red juice stains all over everything else in the room, including me. It’s the reason that, for the most part, I’ve relied on frozen cherries whenever I wanted to make a cherry dessert. I adore fresh cherries, but I’d only bought them to snack on, and only when I was flying solo because the whole spitting-out-the-pits part conjured memories of the 1987 film The Witches of Eastwick. There’s just no way to do it gracefully.

Suffice to say, this $15 tool has changed the game for me. After rinsing the cherries and pulling off the stems, I loaded them into the tray and pressed the top down. Boom!

And just like that, the pits are pushed out the bottom and into a receptacle, leaving the cherries intact but devoid of pits. I finished the entire bowlful in about 8 minutes. I’m not prone to give kudos for “uni-task” tools, but this one really took the pain out of what would otherwise make me choose a different dessert. Besides, as I reminded my husband, Les, this will also come in handy when I need to pit whole olives (which I’ve never tried but now I can).

After the cherries were pitted, I got busy making the topping, which goes into the skillet first. This part of the recipe felt familiar because I’ve made a similar upside-down skillet cake with peaches. I start by melting butter with brown sugar, then adding amaretto to the mix for a subtle almond flavor that echoes what will be going on later in the cake batter. The cake is easy to make, too—cream together the sugar and butter, add the eggs and flavor enhancers, and then alternate the dry ingredients with buttermilk until it’s ready to spread over the topping. The rest of the delicious magic happens in the oven.

It’s best to invert the cake onto a plate while it’s still warm, but be careful handling the hot skillet!

This cake has a dense, but not heavy texture, and the warm almond flavor permeates every layer while the soft, juicy cherries satisfy the sweet tooth. It keeps well, too, which is always a bonus in our empty nest household. As odd as it may sound, Les and I found that we enjoyed this cake even more a couple days after I baked it—ice-cold, straight from the refrigerator. The cake part remained moist (thank you, buttermilk!), and the cherry flavor was more pronounced.

Leftovers. The cake remained moist in the fridge, and the deep cherry color seeped further into the cake. This is a delicious dessert for late summer!

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Ingredients

4 Tbsp. butter

1/2 cup brown sugar

1/4 cup cane sugar

1.5 oz. amaretto* (see notes)

About 3 cups pitted fresh dark cherries

1 cup all-purpose flour*

3/4 cup almond flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 cup cane sugar

1 stick unsalted butter, softened but not melted

2 large eggs

1 tsp. vanilla extract

1 tsp. almond extract

1 Tbsp. amaretto (optional)*

1 cup buttermilk*

Whipped cream for serving, if desired


*Notes

Amaretto is an Italian, almond-based liqueur. It is lower proof than whiskey or vodka, slightly sweet and plays very nicely with cherries. If you avoid alcohol, you can get close to this flavor with almond extract. Drizzle 1 teaspoon over the cherry mixture and increase to 2 teaspoons in the cake. Real almond extract, by the way, also usually contains alcohol as a suspension for the almond flavor, but the amount will be minimal.

Remember the rule for measuring flour? In baked goods such as this, using the correct amount will really make a difference. Dipping your measuring cup straight into the flour container is a sure-fire way to have a dry and crumbly cake. I trust a kitchen scale for most of my baking, but if you don’t have one, follow the simple “fluff, sprinkle, level” method—fluff the flour with a whisk or fork, sprinkle it over the dry measuring cup to overflowing, level it off with the back of a knife.

Don’t be tempted to substitute regular milk for the buttermilk in this recipe. The acidity in the buttermilk will lend a subtle tanginess to the cake, and it also reacts with the baking powder and soda for leavening.


Instructions

  1. Preheat oven to 375°.
  2. Place a 10” cast iron skillet over medium heat. Melt the butter, then add the brown sugar and cook until the sugar is dissolved, and the mixture appears lightly foamy.
  3. Pour in the amaretto and swirl gently to evenly distribute throughout the butter and sugar mixture. Remove from heat and arrange the cherries close together over the mixture.
  4. In a medium bowl, whisk together flour, almond flour, baking powder, soda, salt and cinnamon.
  5. In a mixing bowl, beat together the butter and sugar until it’s evenly combined and fluffy. Add one egg and beat until smooth, repeat with the second egg. Then, beat in vanilla and almond extracts, plus additional amaretto, if desired.
  6. Beat in 1/3 of the flour mixture, blending only until dry ingredients are thoroughly incorporated. Beat in half the buttermilk until smooth. Repeat with flour and buttermilk, then the remaining flour.
  7. Pour the batter evenly over the cherries in the skillet. Smooth the top with a rubber spatula to evenly distribute the thick batter.
  8. Slide the skillet into the oven and bake about 50 minutes, or until a toothpick comes out clean.
  9. Allow cake to cool at least 15 minutes before inverting it to a large serving platter. To do this successfully, first slide a butter knife around the edges of the cake, to loosen any areas where it might be sticking. Center the plate, face-side down, over the skillet, then carefully hold the skillet and plate together and turn them over. I’ve found this to be easy, as long as you don’t allow the cake to cool too long. If it sticks too much to release, turn the pan right side up again and briefly heat it over a low burner. This will melt and soften the butter again for easier release.

Allow the cake to cool completely. Cut into wedges and serve with a dollop of freshly whipped cream (spike with amaretto, if you wish).

Store leftovers in the fridge, covered with foil or plastic wrap.

This recipe makes about 8 servings, and a dollop of fresh whipped cream is a perfect topper.

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Two Fun Ways to Celebrate National S’mores Day!

Not that there’s anything wrong with just plain s’mores. I love them, personally. The crispy graham cracker, melty gooey chocolate and perfectly toasted (or “accidentally” burnt) marshmallow, all pressed into one delicious little sugar sandwich bite—takes me straight back to 1977 and Allegheny State Park in the middle of summer family camp.

But that was a long time ago, and although I still love the idea of s’mores in my grown-up years, I’m less inclined to imagine making a campfire or even firing up the chimenea on our patio. I mean, it’s the middle of summer, you know? I’d rather crank the oven up to 450° F because inside, I have air conditioning. And why would I do something as simple as s’mores, when I can over-complicate them into something more visually decadent?

Consider instead these two tasty treats, bearing every last detail of s’mores, but without the campfire smell permeating your clothes, without the bugs and without smoke getting in your eyes. First of all…


S’mores Pizza!

Oh yes, all the flavors of the campfire classic.

Warm and gooey, stupidly sweet and completely kid-friendly. If I had kids, I would expect them to want this for sleepover parties, or maybe even in lieu of a birthday cake.

For the crust, I leaned on my pals at King Arthur Baking (did you notice, they changed their name!), and did a quick modification to their recipe for whole wheat pizza crust. Who knew that every kid’s favorite cracker is whole grain? Yes, whole wheat flour is also sometimes called “graham flour,” and it’s the basis for graham crackers, so it also will be the base for my s’mores dessert pizza. I took the King Arthur recipe, cut it in half, converted for sourdough, increased the sugar by four times and swapped in coconut oil.

This crust took a good while, because it’s a slow-ferment yeast bread, and the sourdough conversion and extra sugar slowed it down even more. I was OK with this delay because I’m a bread nerd. If you want something quicker, pick up some whole wheat dough at Trader Joe’s, or go with a basic chocolate chip cookie dough, but use whole wheat flour and save the chocolate chips for a topper. In fact, I want to make my next s’mores pizza that way to appease my husband, who has s’mores apathy. This is not his fault. First of all, he was not a Girl Scout. Secondly, he was raised in NYC, and they didn’t exactly have campfires on the fire escape of his apartment building. But if the s’mores are piled onto a giant cookie? That, I suspect, would be right up his alley. I might even go nuts next time and pile the s’mores toppings onto a brownie base. For crying out loud!

For the toppings here, I got things started with a thin slathering of Nutella. I know, hazelnut is not “traditional” for s’mores, but I haven’t found a spread that is only chocolate, so it’ll have to do. Besides, you barely taste the hazelnut underneath all the other stuff that is traditional for s’mores—the graham crumbs, chocolate bits and (of course) the pillow-y miniature marshmallows.

Want to try it? Check your pantry for these items, or mask up and head to the grocery store to get them.


Ingredients

Whole wheat pizza dough or cookie dough substitute

Nutella or similar chocolate spread

Graham crackers, some crushed, some pieces

Chocolate chips or chocolate chunks (I used semi-sweet for my experiment, but I think milk chocolate would melt better)

Miniature marshmallows

A big glass of cold milk (trust me, you’ll want this after a big sticky slice of s’mores pizza)


Instructions


And then, into a 450° F oven, just long enough for the chocolate to melt and the marshmallows to get toasted. This didn’t take long, maybe 5 more minutes.

The marshmallows got SO puffy during the baking!


This pizza satisfied my once-in-an-adult-blue-moon craving for s’mores, but I will tell you honestly that the end result (by the time I finished taking pictures and slicing it) was a bit on the chewy side, which was oddly addictive for me, but my hubby did not love it and it was a total “no-go” as leftovers. The best thing about real s’mores is that they provide immediate gratification, a fleeting taste of pure and simple decadence.  Once a marshmallow has been toasted then allowed to cool, it becomes overly sticky and loses the gooey deliciousness that makes a simple s’more so ridiculously good. So, if you intend to give this a go, may I suggest you have a few hungry friends nearby (safely distanced, of course) and ready to indulge? Everyone grab a slice and eat it, straight from the oven.


Or, if your properly distanced friends are all members of the over-21 crowd, lean into this adaptation instead:

S’mores Martini!

For adult s’mores lovers, only.

The distinct flavors of your favorite summer camp treat, with vanilla and chocolate spirits, and neatly dispensed in a chilled 4 oz. glass, complete with graham crumb rim and floating a toasted mini marshmallow garnish.

Kumbaya, y’all.


Ingredients

1.5 oz. vanilla vodka (I used Absolut)

1.5 oz. crème de cacao (light or dark, but not creamy)

Graham crumbs

Mini marshmallows

You will also need a petite cocktail glass and a kitchen torch or stick lighter. A cocktail mixing glass or shaker will be helpful, or improvise with a glass measuring cup.


Instructions

  1. Combine the vanilla vodka and crème de cacao in a cocktail mixing glass (or a bowl that is wide enough to dip your glass rim into). Carefully lower the rim of your chilled cocktail glass into the alcohol mixture, then roll the edges into the graham crumbs until coated all around. Put the glass in the fridge or freezer while you prep the marshmallows.
  2. Arrange the mini marshmallows in a heated cast iron skillet, and use a kitchen torch or stick lighter to gently “toast” the edges of the marshmallow. Watch it closely to keep them from burning (unless you like the burned edges, as I do). The goal is to get a nice toasty color on them and help them stick together in a cluster. Use a small spatula to transfer the garnish to a plate or cutting board to cool.
  3. Add ice to the cocktail mixing glass (or pour the alcohol from the bowl into a shaker with ice) and stir (or shake) about 20 seconds, until the outside of the mixing container is frosty. Strain into the cocktail glass. Top with marshmallow garnish.


Sweet Corn Ice Cream with Blueberry-Whiskey Ribbon

We’re halfway through National Ice Cream Month, and though I’ll be sad when it ends, I’m reminded that we can enjoy ice cream anytime we like. Don’t fret, fellow frozen treat lovers, because I have plenty more where all this came from—tried-and-true ice cream flavors as well as some new ones brewing in my culinary mind.

But this one, Sweet Corn Ice Cream with Blueberry-Whiskey Ribbon, is in my bowl today. I’ve confessed already that I seldom make the same recipe twice, but this will be the third time in two years I’ve made this one, so it’s clearly won a special place in my life. It’s creamy and sweet, unmistakably “corn-y,” inspired by the pure sweetness of summer and ever-so-slightly boozy, thanks to the brilliant blueberry-infused small batch whiskey produced by one of our local distilleries.

Two of my favorite things about summer, in one perfectly frozen little bite.

This recipe makes 1 1/2 quarts ice cream. There are two equally important components: the custard and the compote. The custard needs plenty of time to chill before freezing, so we’ll begin here.

Ingredients – the custard

2 cups whole milk

1 1/2 cups heavy cream

1 cup organic cane sugar, divided

Pinch of sea salt

4 good-sized ears fresh sweet corn, husk and silk removed*

3 free range egg yolks

1 Tbsp. vodka* (optional, for improved texture)

Blueberry-whiskey compote (recipe and instructions follow)

*Notes

Corn—choose the deepest yellow color corn you can find, for a richer appearance of ice cream. It also helps to have corn picked at its peak level of sweetness. If you have a local farmer’s market, that’s the first place I’d recommend!

Vodka—the alcohol is completely optional in this ice cream. It does not affect the flavor, but can be helpful for the final texture, making the ice cream easier to scoop straight from the freezer. For this batch, I used Tito’s handcrafted vodka, which is made from 100% corn. It seemed appropriate here.

Instructions for the custard

Trim the ends of the corn ears. This will make it easier to cut the kernels off each piece. Standing an ear on end, use your knife to carefully strip the kernels completely off the ear. They will not come off the ear perfectly – some will get smashed or split, and that’s OK. Repeat with all pieces of corn and keep the cobs. Cut the cobs in half crosswise, into chunks about 3 inches long.

Add milk, heavy cream and half of the sugar to a heavy bottomed pot and warm over medium-low heat, stirring constantly to dissolve sugar. Add all of the corn kernels and the cob chunks to the pot. Stir to submerge the cobs, reduce the heat and simmer on low until mixture is just barely bubbling at the edges. Remove cobs from the mixture and allow them to cool enough to handle, then squeeze each cob with your clean hands to extract the flavorful goodness. Discard the cobs, and remove the corn-cream mixture from the heat.

Use the immersion blender* to process the corn-cream mixture, but only for about 15 to 20 seconds. You don’t want to puree the whole batch; we’re just trying to extract another hit of flavor before we strain and discard the corn.

(*Alternatively, use a ladle to scoop about 2 cups of the corn-cream into a regular blender or smoothie blender, and let it cool just enough to blend for a few seconds, then pick up with the recipe from this point.)

Set a large double-mesh strainer over a large glass bowl, and pour the pureed mixture through it to separate the corn solids from the cream. Gently press down on the corn to extract as much liquid as you can; you might even want to do this in batches. Either discard the corn solids, or save it for another use.


Return the strained cream to the heavy-bottomed pot. Gently stir over low heat just until it begins to steam.

In a mixing bowl, whisk egg yolks with remaining sugar on a medium low speed (or by hand) until the mixture is smooth, light-colored and slightly thickened.

Ladle out 1 cup of the hot cream mixture into a measuring cup with a pour spout. While whisking the yolks, pour a slow and steady stream of the cream mixture into them. This is called “tempering.” Do not rush this step, which is essentially emulsifying the mixture so that the egg yolks are incorporated but not scrambled. Do it again with another 1/2 cup of the cream mixture.

Pour the tempered egg mixture back into the pot with the remaining cream, stirring constantly over low heat. Frequently check the back of your spoon – when you can make a visible line on it with your finger, the custard is done.

Remove from heat, pour into a large glass bowl resting in an ice bath, and stir gently until mixture cools. Lay a sheet of heavy plastic wrap directly on the surface, sealing out any air bubbles. Cover the entire bowl with a lid or another layer of plastic wrap and place the bowl in the refrigerator overnight.

Next up, make the blueberry-whiskey compote for your ribbon!

Ingredients – the compote

The Smashing Violet is really the standout star of this compote. If you cannot get your hands on it, a smooth whiskey or bourbon will also work, but stick with something in the lower proof range.

1 cup frozen blueberries (I especially love to use “wild” blueberries)

1/2 cup organic cane sugar

1/2 cup blueberry juice (optional; substitute ¼ cup water)

3 oz. Smashing Violet blueberry-infused whiskey*

Generous squeeze of fresh lemon juice

You can’t expect me to use it in my sweet corn ice cream without properly researching it, right?

*This stuff is pretty incredible, but only available in North Carolina, either at the Broad Branch Distillery in Winston-Salem or select North Carolina ABC stores. Substitute a craft bourbon of your choice for similar results, but for sure look for the blueberry juice to make up the difference. While I’m on the subject of Broad Branch, here’s another reason I’m loving them right now.

Instructions for the compote

In a medium saucepan, combine the blueberries, cane sugar and blueberry juice (or water) over medium-high heat. Stir until sugar dissolves and mixture comes to a boil. Reduce heat to medium-low and simmer, stirring and smashing berries occasionally, until mixture is reduced and begins to bubble vigorously. This will take longer if you’re using the blueberry juice, somewhere between 15 and 25 minutes.

Stir in Smashing Violet whiskey (or your whiskey/bourbon substitute). It may seem like 3 oz. is a lot of booze—and, well, you’re damn right it is. No apologies here (but c’mon, it’s only 60 proof anyway). Simmer another 5 to 8 minutes, to burn off some of the sharpness of the alcohol while reducing the compote again.

Remove from heat, cool to room temperature, then place plastic wrap directly on top of the compote and chill in refrigerator at least an hour, but preferably overnight. This mixture will thicken up significantly as it cools.


I scream, you scream…

In the morning, set up the ice cream machine and freeze the sweet corn custard according to manufacturer’s instructions. The blueberry ribbon is added later, so only do the custard at this stage.

If you want to experiment with fun ice cream flavors, I highly recommend investment in an ice cream maker.
We use ours several times a year!

Add a layer of custard into insulated container, then alternate layers of blueberry whiskey compote and custard (ending with custard on top) and freeze until firm, at least 4 hours, but overnight is better.


Call a couple friends to come over and hang out in the backyard, and thank God for the sweet blessings of summer.

Ever had cornmeal pancakes with blueberry syrup? It’s like that, only better because it’s ice cream!

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Chocolate Bourbon Pecan Balls

Think of these as very grown-up candies! During the mixing step, it will seem a little bit like you’re making mortar—it’s sooo thick and gooey. But once you have shaped and chilled them, they’ll be wonderful. What I like about this recipe is that it doesn’t involve making ganache, which is an extra step of melting chocolate in heavy cream in a double boiler. Using pantry ingredients keeps it simple, but make no mistake—these itty bitty bites are still impressive. Unlike the ganache-style truffles, these have some texture to them, thanks to the graham crumbs and pecans.

This recipe makes about 24 bourbon truffles. They pack a pretty boozy punch so don’t serve them to children or non-drinkers.


Ingredients

1 cup dry toasted, unsalted pecan pieces

3/4 cup Kentucky bourbon, divided

2 sleeves graham crackers

1/2 cup dark cocoa powder, divided

1/2 cup powdered sugar, divided 1/4 cup Karo corn syrup (light or dark is fine)


Instructions

In a small bowl, pour about half the bourbon over the pecan pieces and let them relax (in a drunken stupor) for about 3 hours.

Break the graham crackers into pieces, pulse in a food processor or blender until they are fine crumbs. Transfer the crumbs to a large mixing bowl.

Preheat the oven to 325° F. Use a slotted spoon to remove the pecans from the bourbon and transfer them to a single layer on a baking sheet lined with parchment paper or silicone baking mat. Reserve the soaking bourbon. Bake the pecans until they’re dry and lightly toasted, about 12 minutes or up to 15 minutes (be careful not to burn). Cool, then chop finely or pulse in a food processor, but not to the point of powder. They should have a texture similar to panko crumbs.

Combine 1/4 cup each of the cocoa and powdered sugar in a small bowl or zip-top bag, and set aside for dusting the finished truffles.

Add the chopped pecans, all remaining bourbon (including the soaking portion), corn syrup, and the remaining cocoa and powdered sugar to the bowl of graham cracker crumbs. Prepare to get messy. Stir these ingredients together until no dry pockets remain. It will be sticky and gooey, but keep going. When the mixture is fully blended, rub your hands with a little dab of butter and roll a heaping tablespoon at a time into a ball. Place the bourbon balls on a parchment-lined tray, cover with plastic and chill for about 2 hours.


When balls are chilled and firm, gently roll them around in the reserved cocoa-sugar mixture until they’re well coated. Cover and chill again until ready to serve. If desired, give them another roll in the cocoa-sugar when you’re ready to present them. I think they’re cute in these little mini-muffin papers, and your guests will be able to pick them up without tongs.

Boozy truffle, anyone?


Elevate your happy, Comfort du Jour style!

I decided to make these Chocolate Bourbon Pecan Truffles even more impressive by rolling them in different types of coatings. Try doing a third of them in the cocoa-powdered sugar blend, a third in super-fine (caster) sugar and a third in finely chopped pecans. One recipe, but three treatments, gives the impression of variety but with very minimal extra effort.


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Mint Julep Sorbet

The quintessential cocktail of the Kentucky Derby, the mint julep, is a mashup of bourbon, mint and sugar. A typical recipe for making one begins “muddle the mint leaves and sugar in the bottom of the glass,” but then the muddled mess never leaves the drink. I like the flavor of mint, but not the idea of mint shards floating around in my cup. And if it should get stuck on my teeth? No thanks!

We are ending our Kentucky Derby party (preview though it is) with the taste of mint julep on our lips, with an ultra-refreshing sorbet, made of nothing more than mint, thin simple syrup (sugar and water) and bourbon. Yep, just four simple ingredients, and you can make this as much as a week ahead and enjoy it on your schedule.

Note that the simple syrup is a 2:1 ratio, different from the syrup we used in the cocktails. If you don’t have an ice cream maker, don’t despair—I’ve included an alternate method that requires only a freezer-safe container and a fork.

This “dessert” is really more of a palate cleanser, just a small sweet bit of lightly boozy refreshment after the rich foods of the day. Recipe will yield about 6 servings. Enjoy!


Ingredients

Handful of organic fresh mint (about 1 oz.)
2 cups filtered water
1 cup cane sugar
1/2 cup bourbon
Up to 1 cup unflavored seltzer water (or a subtle flavor such as lemon)*
Additional fresh mint for garnish

Gently rinse the fresh mint in cool water, remove heavy stems and set aside on paper towel.


Instructions

Place a small saucepan over medium heat and add the bourbon. As you know, alcohol doesn’t freeze completely, so we are going to evaporate some of the alcohol out of the bourbon, thereby concentrating its flavor. Allow it to come to a very slight boil, then reduce heat to low and simmer until it’s reduced by half. You can check this by pouring the reduced bourbon into a glass measuring cup—you should end with 1/4 cup or slightly less. Pour into a large glass jar and cool completely, then put it into the fridge.

Rinse the saucepan and combine water and sugar over medium heat. Bring it to a light boil, then turn off the heat. Add the mint leaves and steep for a couple of hours until completely cooled. Strain and discard mint, add syrup to the jar of reduced bourbon and refrigerate.

To freeze the sorbet in an ice cream machine, combine syrup and seltzer, then add the mixture all at once and freeze according to manufacturer’s instructions, which is probably about 20 minutes. Transfer to a freezer-safe covered container and freeze several hours or overnight. It will still be pretty soft when you finish the blending, but the deep freeze will firm it up a bit more.

No ice cream machine? No problem—combine the syrup and seltzer in a freezer-safe container (something wide and shallow works best), cover and freeze about 2 hours. Use a fork to scrape through it and “fluff” it up, then freeze another 2 hours (repeat again as needed until it’s as slushy as you like. Or, wait until it’s fully frozen, scoop mixture into a blender or processor and blend until smooth, then re-freeze until ready to serve. This will allow you to incorporate some air into the sorbet.

*This is a very sweet sorbet recipe. If you prefer a lighter essence, combine frozen sorbet with up to a cup of very cold seltzer water in a food processor and return to the freezer. The bubbles in the seltzer will help incorporate air into the sorbet for even freezing.

To serve, scoop sorbet into a small glass dish or shallow cocktail glass, and garnish with a fresh sprig of mint.

This refreshing treat is best enjoyed whilst wearing a fancy hat.

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