If you’ve been reading my blog you know that I love a good bargain. When I see a sale on great produce, meat, canned goods or whatever, I usually snatch up a bunch of it. Then I either base my cooking that week around the surplus, or stash my “cache” in the freezer or pantry for a “rainy day”. This is one way that I keep my grocery budget in check. Some of my friends have asked if I spend an astronomical amount of money on groceries, because of all the cooking I do. The answer is no, I actually take out a specific amount of cash each week for groceries and, for the most part, live within the limits. When the money’s gone, it’s time to stop shopping!
This past week, I found a few super-duper bargains which will be making guest appearances on the blog. I found fresh mozzarella, those cute little balls in herb oil, marked down from $4.99 to 87¢! Wow, I could hardly believe my eyes! Another other great buy at Aldi the past two weeks has been plump, beautiful blueberries for 99¢ a pint – Again I was WOWWING! And now, fresh, sweet, juicy Carolina peaches have been abundant and cheap at all of my local markets! Yep, you guessed it. Next week will be Mozzarella/Blueberry/Peach Week for the Café! If you’re interested in some other tips on saving money at the grocery store, check them out at the end of this post.
This delicious Blueberry/Key Lime Sorbet was one of my favorite desserts from the party we had last weekend. I served it as a duo with a Vanilla Bean Ice Cream (recipe to come!) and garnished it with a sprig of mint and a Salted Toffee Shortbread Cookie. Everyone who tried it loved it and my husband and I have been able to do a super “critique job” with the leftovers this week. Our conclusion? “Quite delicious – sweet, yet tart and refreshing for these warm summer evenings”.
P.S. Oh and by the way, you don’t have to use Key limes. I actually used regular grocery store limes which is what I also use for Key lime pie most of the time. I just think Blueberry/Key Lime has a lovelier ring than Blueberry/Lime Pie. If you happen to have Key limes, by all means use them, but don’t spend the extra money or time finding them. We’ll just keep it our little secret……..
Blueberry/Key Lime Sorbet
2 cups fresh blueberries pureed with 1/2 cup cold water until smooth, purreed with 1/2 cup cold water until smooth
1 cup sugar
zest of 2 limes
½ cup fresh lime juice
1 tablespoon vodka – you can omit this but it keeps the sorbet from getting icy. You can really use almost any type of liquor as you don’t taste it. I used Grand Marnier, an orange flavored liquour because that’s what I had.
1. Combine berry puree, sugar, lime zest and juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
2. Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
3. Pour chilled mixture into container of an ice cream machine and churn until frozen.
4. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for 3-4 days.)
Adapted from Cook’s Illustrated