I feel like I can’t let the week pass without posting at least 1 recipe.
So, I thought I would post what I served for dessert first. Sometimes, last is best.
For the Sheva Brachot I served cranberry ice, with sugar cookies and fresh green and red grapes for dessert.
The sugar cookies recipe was already posted much earlier. I will try to include a link later.
This recipe is very fast and easy and also very economical.
1 16 oz. can cranberry sauce
1 cup ginger ale, or lemon lime soda
Optional: garnish with mint leaves
Blend cranberry sauce in food processor until puréed.
Fold in ginger ale or lemon lime soda.
Freeze in ice cube trays.
After it is frozen, remove from freezer and defrost slightly.
Blend again in food processor and refreeze.
Defrost for 1/2 hour before serving. If not using cookies, garnish with fresh mint leaves.
Since we had 28 guests, I used 3 cans of cranberry sauce and 3 cups of soda.
I think this recipe is very flexible and easily adapts to other canned fruits and liquids. In the future, I may try it with canned pineapple and coconut milk. Raizel suggested canned cherries.
Raizel has become my culinary consultant and she has many good ideas. I guess this blog has been helpful for her too in many ways!
Here are the pictures. I didn’t use ice cube trays, and after I puréed the cranberry sauce, I used a tin pan:
After I puréed everything for the second time, this is how it looked:
Raizel said, “the texture is perfect and this is yummy!”