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Raspberry Champagne Sorbet

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Recipe for Raspberry Champagne Sorbet Annette Cain is the owner of Aging Well Workouts.com, which she created for those of us who accept that aging is inevitable, but prefer to do it with power and grace. She shares her wisdom in weekly messages, and her most recent post seemed perfect for a visit to San Juan Island.

With the exception of a hammock, we’ve got everything on the list here at the Inns and on San Juan Island. Once you get to the Inn, our Guest Services Coordinator can assist you in fulfilling all the points on Annette’s list. What a relaxing way to enjoy the island!

Take Time This Summer to Savor Sorbet and Other Simple Pleasures

by Annette Cain

         It’s summertime—longer days, warmer nights, and a season that holds an abundance of simple delights.  Summer reminds me of writer, Lucy Maud Montgomery’s words, “I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens, but just those that bring simple pleasures, following one another softly, like pearls slipping off a string.”

     I thought I’d give you a dozen simple pleasures to get you in the summery mood, including a recipe for Raspberry Champagne Sorbet.  May your summer be full of delightful doings.

  • Arrange a bouquet of fresh flowers.
  • Watch a movie under the stars.
  • Walk barefoot in the sand or grass.
  • Pack up a picnic and enjoy an evening of music in the park (check your local community event listings).
  • Roast marshmallows over a campfire (when’s the last time you had a s’more?).
  • Join a friend for a hike in nature.
  • Play a game of croquet or bocce.
  • Relax in a hammock.
  • Take a road less traveled.
  • Dive into that novel you’ve been meaning to read.
  • Visit a “you-pick-it” farm for fresh peaches and/or berries.
  • Savor some summer sorbet (enjoy the following recipe from “Sweet Nothings”).

Raspberry Champagne Sorbet

Crisp, elegant, and bursting with berry flavor.

1 pound unsweetened frozen raspberries, thawed

¼ cup sugar syrup (see below)

½ cup champagne or other sparkling wine

 

Sugar Syrup:

Place 1 cup water and 1 cup granulated sugar in a saucepan and cook over medium heat, stirring to dissolve the sugar.  Increase the heat to high and bring the syrup to a boil.  Boil for 1 minute.  Remove from heat and let cool completely.  Sugar syrup can be refrigerated in a tightly covered container for up to 1 month.

Place the berries and any accumulated juices in a food processor or blender and puree.  To remove the seeds, press the pureed berries through a fine-mesh sieve held over a bowl; discard the seeds.  You should have about 2 cups puree.

Add the sugar syrup and champagne to berry puree; stir well, cover, and chill until very cold.  Place the chilled berry mixture in an ice cream maker and freeze according to the manufacturer’s directions.

Serve the sorbet immediately, or store in a covered container in the freezer for up to 1 month.  If serving the sorbet from the freezer, temper it in the refrigerator for 20 minutes before scooping.

Makes 8 servings (55 calories per serving).

 

Here’s to living better,

Annette Signature

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