First Experimental Flavor Of The Season

[whuffle.livejournal.com]

Well, its officially that time year again. The machine has come out of the closet (yeah, I know, lots of jokes there), and I've begun testing experimental flavors for this coming Baitcon. The first 2 flavors of the season: Chrysantemum Tea & Thistle Honey Sorbet and Tazo Sweet Orange Tea Sorbet. The Orange Tea Sorbet came out fantastic. I will be making this one for Baitcon and won't have to tinker with the recipe one bit. The Chrysanthemum Tea & Honey is more like ices than sorbet. It comes out hard as a rock and the flavor is rather subtle. Needs work. Next flavor up for experimentation: Ceviche Sorbet. No I'm NOT Joking. I really am going to try it. Might never make it to Baitcon, but I'm going to at least give it a shot at home.

Anyone have opinions on whether I should make the Strawberry Habanero Sorbet and the Almond Raisin Curry Ice Cream again this year?


And finally, a question: aside from adding sugar, is there any other good way to get my endlessly failed Cucumber Sorbet to come out as something other than a rock?

Hey, JB & Co., do we have a site and a date yet?

Comments

[dglenn.livejournal.com]

Note that kosher gelatin exists, but is not vegetarian. (Obviously my first choice would be agar instead of gelatin, but my second choice would simply to have anything made with gelatin marked in a way easy to spot in the dark and chaos as being not-vegetarian.)

[donnad.livejournal.com]

Yes, true, I personally don't like to use agar because I can taste it and just don't like the taste.