Sis has had an odd five days, with unpredictable cycles of feeling fine and then feeling very poorly. After a long bout of it last night, we called the pediatrician and then went in this afternoon (though she hadn't felt ill since last night and had a fun, full day of school--it really comes and goes). The doctor thinks Sis picked up some food-borne illness, very mild, that has wreaked some havoc, the remains of which she's dealing with now. So she's on the BRAT diet (though, the ped interprets the "T" as toasted baguette, not sliced bread, much to Sis's extreme delight--though, it's way too hot to bake a loaf of French bread today! The ped would also mix the cooked rice soup with the banana for a smoothie. Sis will not go for that.). And looks fine. We'll be making Maple-Apple Cider Sorbet tomorrow, a treat in the heat.
BTW: it wasn't our homecooking! (Because there was very little this weekend.) She had Friday dinner at the ballpark, Saturday brunch at Whole Foods, Saturday snack at a birthday party, Saturday dinner frozen pot pie, Sunday lunch at a church picnic! Breakfasts were toast.)
-=-=-=-=-=
Maple-Apple Cider Sorbet
3 cups fresh apple cider (or apple juice)
1 cup sugar
1/2 cup maple syrup
juice of 1 lemon
Bring cider to a simmer. Add sugar and syrup and dissolve. Refrigerate overnight.
Add lemon juice and freeze in ice cream machine according to directions. It will be soft but ready to eat or it can be frozen for 2 hours for a firmer treat.
(Option: Instead of maple syrup, use 1 1/2 cups sugar and add 1 teaspoon orange zest and 1/2 teaspoon cinnamon with the sugar for Spiced Cider Sorbet.)
Bruce Weinstein, The Ultimate Ice Cream Book
No comments:
Post a Comment