Limoncello Gingered Pear Sorbetto


Sometimes you just need life to be a little easier.

And sweeter.

And be doused in liquor.

This simple recipe for Limoncello Pear Sorbetto takes care of all of that, and is the perfect accompaniment to a Bertolli Dinner for Two.  What could be easier than mixing up a few quick ingredients before you pull out the skillet, and then letting the ice cream maker run while you whip up a frozen pasta meal and toss a quick and easy salad?

Nothing, I tell you.  Or should I say Niente?limoncello2

A week or two ago, Paula, the wild force behind the hit Italian Food Blog Bell’Alimento, asked me if I would be willing to create a dessert for Bertolli.  I said no, of course.

Just kidding!  I would do just about anything for Paula (that’s not an invitation to abuse me, Paula!), and as we already love Bertolli here at Casa Doughmesstic, it was a no brainer to get involved.  I really didn’t want to COOK, though.  It’s so hot already, and cranking up the oven just didn’t feel right…and summer nights call for some liquor sippin’.  So, what is more reminiscent of Italy  than Limoncello?bertolli1


imageSeriously, you can throw the start of this sorbetto together in just a couple of minutes earlier in the day, then just before dinner continue on. As the mixture whirrs in the ice cream maker, you have time to make the frozen Bertolli Dinner (I added peas to the Chicken Florentine & Farfalle), as well as chop a little lettuce and tomatoes for a side salad.  Full meal, start to finish, in under 30 minutes.  Just let the sorbetto set in the freezer while you eat, and pull it out for an after dinner treat.  You’ll be so glad you did!



Limoncello Gingered Pear Sorbetto

3 large pears, very ripe, peeled and cored
2/3 cup vanilla sugar
2/3 cup water
1/4 cup Limoncello (the best you can find)
1/2 Lemon – juice and zest of
1/4 tsp. ground ginger

In small bowl, combine pears,lemon juice, zest, and sugar, stirring occasionally.  Keep refrigerated.  After at least an hour, transfer to blender or food processor and combine with remaining ingredients. Transfer to Ice Cream Maker and follow manufacturers instructions.

Mixed Berry and Peach Yogurt Sorbet


Our garden is having an amazing summer.  From asparagus in April and May, to early berries, to some of the best lettuce we’ve ever had (thanks Burpee Home Gardens!), our raised beds are producing one of the best crops we’ve ever grown.  And while our peppers and tomatoes are still a bit young, the zucchini and herbs are looking fantastic,  I’m looking so forward to getting my hands on everything yet to come!  But, until then…

We have an abundance of berries growing in the backyard right now.

More than I can rightly handle, if you must know the truth.


They grow so fast and furious, that I can’t manage to get to all of them, but, every other day, I tote a bucket out there and set to picking. We have three varieties of raspberries – Black, Red, and Golden – as well as strawberries and blueberries.  The strawberries are all but done for the season, but we really enjoyed them while the lasted.  And, while they were here, I made good use of them in ice cream, or, just covered in milk and a spoonful of sugar as a bed time snack.  Seven, of course, ate his weight in them.  He’s a berry nut.  He loves strawberries…but he is completely insane about blueberries.


He always has been, too.  As you can see from these pictures from his very first summer, he’s sat in the back yard during the growing season and ate until he was sick.  It’s no different now, but, at least a handful or two of what he picks lands in a bowl that I can use later on.

Like in this sorbet.

I had a couple of perfectly ripe peaches I picked up at a local market a few days ago, and two giant bowls of berries that needed to be used up.  This summery sorbet was a no-brainer.  It turned out incredibly flavorful and the most gorgeous color.  I didn’t take the time to strain any of the seeds or blueberry bits, but if you prefer a silky smooth texture, you certainly could press it through a wire strainer and remedy that.  No matter what, you should give it a shot!


Mixed Berry and Peach Yogurt Sorbet

Yield: One Quart


  • 1 cup strawberries, hulled & chopped
  • 2 small peaches, peeled and chopped
  • 1 cup blueberries
  • 1 cup mixed raspberries
  • 3/4 cup sugar
  • 1 cup Oikos Greek Yogurt
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract


    1. Combine the fruit and sugar in a food processor or blender, and add the lemon juice,  yogurt, and vanilla.  Puree until smooth. Place mixture in ice cream maker and freeze according to manufacturer’s directions.
    2. Place mixture in refrigerator for 1-2 hours, until thoroughly chilled.
    3. Freeze in ice cream maker according to manufacturer’s directions.

*Note- I used Oikos, but any Greek Yogurt is acceptable for this recipe.


Have a great day everyone!!

Fresh Strawberry Yogurt Sherbet


Maybe you’ve heard…I’m under contract on an Ice Cream & Frozen Desserts Cookbook.

I know, bizarre.  Someone giving me that kind of responsibility.  Let’s just go with it, okay?

That being said, I’ve had the ice cream machine cranking around here lately, and this sorbet made with berries straight out of my gorgeous garden is one of the best things I’ve tasted to date.  It’s rich, it’s tangy, it packs a delicious pucker.  I can not get enough of it!strawberry yogurt sorbet2

strawberryLet me waste some of your time by telling you about this strawberry bed I have.  You see, this is the first year in AGES that we’ve actually had a strawberry crop.  4 years ago, while I was rotundly and profusely pregnant, one of Jon’s friends wanted to borrow one of our garden beds to plant tomatoes in.  No problem there, of course.  And to be kind, he offered to till up the unplanted beds.

And accidentally tilled up my entire strawberry bed.

This did not sit well, let me tell you.

So there was no crop in 2007.  In 2008, the bed was replanted, so, no crop that year, either.  In 2009, we got a small handful. Pathetic.  In 2010, rabbits and deer had their way with it, so Jon transplanted strawberry lemonall he could to a new bed, one that the animals found a little less accessible.  So this year, thanks to the transplant, and a nice little net on top of it, I have buckets and buckets of berries to do something with.  I eat them like I’m on fire, I tell you.  In fact, I’m surprised I’m not back there now, picking and eating!

If you have a strawberry patch, I highly suggest this recipe.  If you don’t, try your local farmer’s market, or, if your grocer has a decent offering, you can use those too.  Just don’t use frozen berries unless you are desperate, okay?  This recipe really aches for fresh!



strawberry yogurt sorbet


Fresh Strawberry and Yogurt Sherbetstrawberries yogurt

Yield: One Quart


  • 1 pound strawberries, hulled & chopped
  • 3/4 cup sugar
  • 1 cup Oikos Greek Yogurt
  • 1/2 Lemon, juice & Zest of
  • 2 teaspoons vanilla extract


  1. Toss the strawberries with the sugar.  Set aside in refrigerator for 1 hour, stirring occasionally.
  2. After one hour, add the strawberry mixture to a food processor or blender, and add the lemon juice, lemon zest, yogurt, and vanilla.  Puree until smooth.
  3. Place mixture in ice cream maker and freeze according to manufacturer’s directions.

*Note- I used Oikos, but any Greek Yogurt is acceptable for this recipe.

Have a great weekend everyone! Oh, and FYI – tomorrow, June 4th, is Official Frozen Yogurt Day.  This recipe totally counts!!

National Ice Cream Cone Day


I guess it still feels like summer in many places, but if it were ME that got to choose the national day of ice cream cones?  I’d shoot for July 15.  It’s always hot on July 15.  Or 16.  Sometimes around there.  But, no one asked me, so instead, I’ll just post a few of my personal experiments with ice cream, gelato, sorbets and sorbettos, just in case you feel the urge to make some!  I’ve also thrown in a few links in case you want to buy your own Ice Cream Maker – or, my favorite Ice Cream Recipe Book by David Lebovitz.  He won’t steer you wrong!  Have a great Wednesday everyone!

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Mixed Berry Sorbetto


Ahhh, summer.


Lazy, sunny, sweat pouring from every square inch of me summer.

raspI nearly died just picking these berries in the backyard. It’s at least 116 degrees.  Okay. Maybe not 116.  And maybe I shouldn’t complain so much, as I did just have to step off my patio and up into the yard, not trudge through creeks and forests and fireswamps full of ROUS’s like Jon does everyday at work.  And I got to wear my pajamas and plop the berries into an empty sandbucket.  And then go to the pool.

So I guess I have it pretty good.

Actually, now that I have made this sorbetto, I have it even better.

Sorbetto, in case you were wondering, is just like sorbet, but uses substantially less water when making it.  That gives you more bang for your bite – nothing but the good stuff.  In this case – black, harvest gold, and bright red raspberries, as well as a few fresh blueberries.  We are berry people here at Casa Whetzel, and this year our berry patch runneth over.  Heck, just to prove it to you – here’s a look at our little patch of berry heaven…

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Blackberry Sorbet…Sweet.

Another Tuesday, another post without Dorie in it. To be quite honest, I have been so busy lately I couldn’t even tell you what I was supposed to make this week. As you know from yesterday’s post, I was up to my eyeballs in baking last week, and beyond that, I had company, and beyond that… its haawwwt. God Lord is it ever hot.

The only good thing I can see coming out of all this heat is blackberries. Just last week I snooped up behind my house to check the progress of the berries, but none looked even close. Still hard and whiteish – but a weekend of hot sun and afternoon rains gave me a gorgeous surprise on Sunday afternoon – 2 quarts of fresh berries!

I immediately brought them in the house and cleaned them, and waited a couple of hours for them to dry. I knew exactly what I was going to make with the first berries of the season…Sorbet. So I searched the net and looked for recipes that would fit my needs – my needs meaning I don’t have to go to the store to buy anything. Luckily, sorbet is about the easiest and freshest thing you can make, using a little bit of nothing,

I settled on David Leibovitz’s Blackberry Sorbet from A Perfect Scoop, but I modified it quite a bit. His recipe is quite similar to many other blackberry sorbet recipes, as there are really only so many ways to make a simple sorbet. But here is what I did…(by the way, Thanks David for the Tweet – I appreciate it!)

Blackberry Sorbet
adapted from David Leibovitz’s A Perfect Scoop

24 ounces Fresh Blackberries
1 1/3 cup Superfine Sugar
1 cup water
1 1/2 Tablespoons Lemon Juice (I used the bottled variety as it’s all I had)

Combine the sugar and water and bring to a rolling boil for around 1 minute. Remove from heat. Combine sugar solution and berries in blender or food processor and process until smooth. Strain mixture through metal strainer to remove seeds (I didn’t use to do this in the past, but let me tell you, it’s worth the extra effort.) Combine with lemon juice and stir well. Refrigerate or place in freezer to cool, then place in Ice Cream maker to process.

Do you have a favorite Blackberry Sorbet recipe? I am anxious to try David’s Blackberry Lime (once I allow myself to buy limes, that is) but I would LOVE to hear YOUR favorite. And any suggestions you might have for all the other blackberries just waiting up there on the vine? I’d love to know your ideas…aside from Jam. Not a fan of Blackberry Jam. Nor any kind of coffee cake. Okay NOW tell me your favorite thing to make!

You all have a great week!

Day 13 Rundown: Spent 75 cents.

I had to go to North Carolina on Monday to buy things for my store…and one of the places we go happened to have packs of cheesey crackers (you know, like from a vending machine). They had 8 packs for 75 cents, so I snagged them for Jon’s lunches. No tax. I’m just cool that way. :)

Breakfast: Jon skips breakfast typically during the week. Seven and I were on the buying trip(that started out at 5am), and all food is paid for by the store. We didn’t eat fancy…we shared a Bojangles biscuit and BoRounds.

Lunch: I packed Jon a lunch he could haul and not have to keep cold – he was working in the field. He had a fruit cup, snack crackers from 2008 (yeah, I found them while digging in the cabinets under the griddle pan), A Starkist Tuna Pack (again, it was under the grill but still in date, yay!) and a little parfait cup. Sev and I were still on the road, and we stopped to have Carolina BBQ. Again, that’s part of the deal for buying merchandise for the store – food’s included…no money spent. We do this once a month or so – whenever we really need new items.

Dinner: I concocted a meal out of a leftover grilled cheeseburger from Thursday, a round zucchini, cheese, a tomato, a pepper from the garden and seasonings and butter. I’ll post all about that later, but believe it or not, that sucker was GOOD. Seven and Jon also had green beans and leftover mac & cheese. For dessert, Jon & I had a piece of Chocolate Zucchini Cake with Blackberry Sorbet (I’ll post the cake recipe soon, its easy and delish!) so – eating on Monday was good!

15 Days to Go, $77.74 left to spend.