I know I know, I've disappeared for all of 60 days. That's two whole months you guys. But I have good reason. Or at least I'd like to pretend that I do.
I'm back home in India at the moment. Two of my closest friends got married over this period of time. Two spectacular weddings. Both different as chalk and cheese. But so beautiful. And with the most wonderful brides as well. Neither of whom were even a wee bit bridezilla, instead were so welcoming and all encompassing and happy.
But it wasn't just their weddings that I got to attend.I have three more in my kitty.
That said, being in Delhi for the last few months, with my family, friends and the whole shebang has been lovely. I've got to spend a lot of one on one time with my sister and my mom. And quality time with my friends.
Yet, over the last few days, I've been yearning to go back to home. Home as in Islamabad. Home to the husband. Home to roost.
It's strange that as excited as I was to come back to India, I am just as excited to go back to Islamabad. I didn't realise how badly I'd miss the place and my friends. Neither did I realise that my friends would miss me.
And somehow, the more I think about it, the more blessed I feel. And loved. So loved. And in that spirit I present a recipe that encompasses the spirit of Isloo for me.
A few days before I was leaving, the market had flooded with Blood Oranges. I drank so much blood orange juice, ate so many of them for breakfast that I realised it was time to do something else with them and while it was really really cold in Isloo in January, I was already in an ice cream state of mind. And blood orange sorbet was something I'd been wanting to make for a really really long time.
As simple as it is to put together, making sorbet is all about chilling the mix. If you've chilled it enough, then sorbet barely takes anytime. And good sorbet, my friend must be eaten within days of making it. I used David Lebovitz's recipe and was super happy with it.
In case your sorbet freezes up too much, I suggest you use a generous dash of vodka before you run it through the ice cream machine.
So, in memory of the place I yearn to be in:
Blood Orange Sorbet
Adapted from David Lebovitz
500 ml freshly squeezed Blood Orange Juice
100 grams sugar
1 drop orange oil
1 drop orange colour
1 tsp orange zest
1. In a pan measure out 1/4 cup of juice from the 500 ml and add sugar to it. Put it on heat and let the sugar dissolve. Remove
2. Add the remaining ingredients and mix thoroughly. Put it in an air tight container to chill thoroughly.
3. Once the mixture is cold, churn it according to the manufacturer's instructions
4. Serve as soon as possible.