Hmm, didn't even think of those options. I'll pop over to whole foods and see what they have in the lines of an agave or stevia extract as well as powders. Going to need to see if there are aftertaste issues bringing these up to a boil w/H2O.
::drool:: jubilee . . . two bad that both aren't seasonal. Going to have to pick up more, juice them and freeze the juice so that I have it for cherry season. Will let you know how that turns out.
Who knows, you might be able to incorporate a blood orange sorbet into some plated dessert or other class module so as to be able to use the school ice cream maker. hint hint
I'd be grumbling about not being able to make something that I could transport from PS to LA without melting then discovered that the local grocery stores carry dry ice. Go figure!
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Yummy. (and so's yer food!)
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::drool:: jubilee . . . two bad that both aren't seasonal. Going to have to pick up more, juice them and freeze the juice so that I have it for cherry season. Will let you know how that turns out.
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I'd be grumbling about not being able to make something that I could transport from PS to LA without melting then discovered that the local grocery stores carry dry ice. Go figure!
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