Today I have for you Jean from Lemons and Anchovies. Do you know Jean? She has some of the most amazing photography on her site. Jean lives in California, and is always cooking up great dishes with local produce. I joke with Jean that I am going to hide in her suit case on go on one of her many vacations she has planned this year. She is leaving soon for Paris. I can’t wait to see all the stunning pictures she will take. So sit back, and see what Jean has made for you. When you are done, make sure you go check out her beautiful site!
I’m so happy to be a guest blogger for Erin today. Erin never fails to deliver great recipes with universal appeal. Each time I visit I know I will walk away either thirsty for her refreshing summer drinks, craving one of her easy-to-make main dishes or drooling over her mouthwatering cookies. Like you, I really like that she offers a complete menu of great ideas from breakfast to dessert!
For my guest post I opted to go with a summer treat. For me, most days this time of year do not go by without at least a taste of something cool and refreshing to beat the summer heat. If I don’t have homemade sorbet or ice cream in the freezer, my husband and I will often find ourselves driving to our neighborhood frozen yogurt shop for dessert. His favorite? Tropical-flavored sorbets. Mine? I’m partial to a combination of cookies-n-cream and honey dew. Once I discovered this magic pairing, I stopped considering all other flavors. I am not a big fan of toppings but mochi pieces always find themselves in my cup. They are the one exception.
Yielding to my current obsession with apricots, I decided to make apricot frozen yogurt. We won’t have them much longer this season so I jumped at the chance to capture their freshness in a way I haven’t tried before. Like most frozen yogurt recipes this one couldn’t be easier. Your ice cream maker does all the work while you get to reap all the rewards. Five ingredients are all you need: fresh apricots, yogurt, sugar, lime juice and vodka.
Because I tend to go lighter on the sugar in my frozen desserts, the addition of alcohol helps to prevent icy results. Alcohol doesn’t freeze so a tablespoon or two will help to achieve a smoother, easier-to-scoop frozen yogurt. I used pear vodka but any vodka would work just as well.
This frozen yogurt has bold apricot flavor with a slight tang from the yogurt. With this new recipe in my repertoire, I may not be making as many trips to my neighborhood frozen yogurt shop this summer. I hope you’ll try it!
Erin, thanks so much for the wonderful chance to be a guest on your blog!
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