This blog was begun around the idea of curating my life and this next year is going to take some strategic curating. Andrey and I have just moved back to New York City, so that I can finish my last year at NYU. But while this year is about finishing University, I will still be focused on dance. Balancing those two and my marriage is going to take careful planning.
Just as to survive the next year I am going to have to carefully curate my life. I will also have to choose what to cover on this blog. I hope that the new direction that my life is taking will provide for some interesting new topics. The blog will still be focused on its original themes like healthy recipes, my life as a dancer, and striving to live a more sustainable lifestyle while hopefully also exploring new directions.
To mark the new phase on the blog I am sharing my first experience making homemade sorbet. Sorbet is both perfect for Summer and as a pallet cleanser. Now this was my first time making sorbet, so I am not going to claim to be an expert. But I did some research and then gave it a try. I recommend this site as a resource for the process.
Makes about 1 pint of sorbet
2 ripe mangoes
¼ cup of brown sugar
¼ cup of water
1 tsp. of lemon juice
1 egg (will not be in the sorbet)
1. Make simple syrup by combining the sugar and water over low heat. Stir until the sugar is fully dissolved and then remove from the stove to cool.
2. Peel and chop the mango.
3. Put the mango in the food processor and blend until fully pureed.
4. Put the pureed mango into a tall container.
5. Add 3 tbsp. of the simple syrup to the mango puree. Taste for sweetness.
6. Add 1 tsp. of lemon juice and mix.
7. Now you can try the egg test.* Place the whole egg into the dish of mango puree. If a nickel-sized amount of egg is left visible the sorbet is the right amount of sweet. If the circle is smaller or the egg sinks add more simple syrup. If the circle is larger add some water or more lemon juice.
8. Spread the mixture onto a rimmed baking sheet. You can cover it with wax paper to make it easier to remove later.
9. Put it in the freezer until set or overnight.
10. Take the frozen mixture out and break it into small pieces and put them in the food processor.
11. Blend until you have a smooth sorbet.
12. Serve it now or store it in the freezer for up to a month.
*I did not find the egg test very helpful, probably because I did not strain the pureed fruit first. I don’t think that it affected the end product, but feel free to try it for yourself.