I blinked, and somehow April became July. I feel like I’ve experienced a “time slip,” except I know I was here these last three months. I trained dogs, I wrote, I travelled. I took a great trip to Shawnee National Forest with my horse and my friends Shirlee and Shi. I’ve continued freelance writing and picked up a new gig, freelance manscript critiquing and copyediting. But somehow I sorely neglected this blog.
So today I offer a token of apology: an awesome, simple recipe to beat the heat.
If you’re living anywhere near me this summer, you’re seeing signs like this pop up:
So here’s a way to beat the heat without blowing the diet or the healthy-eating resolution: Pineapple Sorbet.
1) Buy one 20-oz (or so) can of pineapple chunks in 100% juice (no sugar added). Pour it all into a freezer safe, preferably glass, storage container. Leave until frozen solid.
2) Take dish out of freezer and break apart with a strong table knife. Put chunks into a feed processor and blend well, stopping frequently to push the chunks which rise to the top down under the blades. The friction from the blades will heat the pineapple a little and make it a smooth consistency. Serve–and cool off!
If you like it sweeter, add a little sugar. If you like it creamier, add a little milk or coconut milk.
You can also throw in other fruits or some shredded coconut.
Ta-dah! A cool, healthy summer treat for the whole family.