I think it's also the fastest week of the entire year. We pack so many activities into just a few short days that we all come home rejuvenated and exhausted.
This year, there was kayaking,
sailing (on little and BIG sail boats),
competitive corn hole tournaments,
hula hoop fun,
tye dying parties,
trips to the ice cream store,
What I didn't show you was all of the great food that we ate while we were there. (Took a little break from food blogging for a while so there are hardly no food pictures from our vacation.) I did manage to make a batch of raspberry sorbet in between all of our fun activities though and I decided it was too good NOT to blog it.
This recipe came from my Cook's Illustrated magazine.
2 cups water
2 teaspoons Sure-Jell for No Sugar Needed Recipes
1/4 teaspoon salt
8 cups raspberries
1 cup + 4 Tablespoons sugar
1/2 cup corn syrup
Combine water, sure-jell and salt in a medium saucepan.
Heat over medium high heat until sure-jell is dissolved. Remove pan from heat and allow to cool 10 minutes.
Process raspberries, corn syrup and water mixture in food processor until smooth.
Strain through a fine mesh strainer.
Transfer 1 cup of mixture to a small bowl, cover and freeze for at least 4 hours.
Place remaining mixture in a larger bowl, cover and refrigerate.
Remove mixtures from refrigerator and freezer and scrape frozen mixture into larger bowl of refrigerated mixture. Stir until frozen base has fully dissolved.
Transfer mixture to an ice cream freezer. Churn until mixture has the consistency of a thick milkshake. (15-25 minutes)
Transfer sorbet to an airtight container and freeze at least 2 hours.
We couldn't wait very long to try our sorbet, so ours was a little soft when we ate it. Still good though.
My sorbet had quite a few seeds in it - I think I needed a finer strainer to get rid of the seeds completely. All in all though, that would be my only complaint. Other than the seeds, this was REALLY yummy.