Wednesday, 4 August 2010

Transrockeis yet again

Sitting here, enjoying my second cup of coffee and admiring the new faucet that Regan battled with installing...... haha.... it's amazing how when things are all rusted and rotten they kinda just fall apart :) .... working up the energy to do my last longish ride before TR.

Yup, doing Transrockies again....fingers crossed every which way that it's better weather then last year. Forecast is looking promising so far, but it's the mountains, anything can happen.

Okay, 3rd cup of coffee now....hehe...gonna be wired.

Okay, I have a new recipe for you too, to go along with the Blackberry theme that I'm loving soooo much out here......and it turned out ohhhh so good.

Blackberry Mint Sorbet

1 Cup H20
1 Cup Sugar (all recipes say white sugar but I only have brown sugar, so that's what I used)
a bunch of mint leaves (fresh from the garden:)

Heat over medium heat until sugar dissolves, stirring constantly for about 5 mins. This makes the mint syrup. Strain out mint leaves and remove from heat.

4-5 cups of fresh blackberries (or frozen will speed up the process)

Blend blackberries in blender or food processor.
Mix blackberry puree and syrup in freezer proof container. Stainless steel works the best.

1/2 cup Port (the recipes all call for 1 Cup red/burgundy wine put all I had was port)

Mix Port into blackberry concoction, cover and put in freezer. This is where an ice cream maker would really come in handy, but it worked really good just in the freezer. Take out and stir every couple of hours until frozen. It actually took about 12 hours to freeze solid enough to be called a frozen treat.....but it tastes really good half thawed.....yummmmmmmm!!!!!

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