Welcome to a newsletter meant to bring your family together in the kitchen during this pandemic. If you’ve stumbled across this newsletter and wanna subscribe, let me make that as easy as a one-bowl chocolate cake.↘︎
My Dad bought a bidet last week and we were visiting him when it arrived.
Have you seen that kind that hooks right to the toilet seat?
It came with a remote that adjusts the spray position, and the water temp and pressure.
It’ll dry you too, with the press of another button.
Consequently, I spent a lot of time with the kids in the bathroom helping them operate it.
Do I press rear?
The water’s too hot.
Can I do my front?
“Ahhhh!”
It went on and on like this all week until we left my Dad’s and went back to toilet paper.
Trips to the bathroom feel simpler now.
It’s the same feeling I get when I make this no-bells-or-whistles mango sorbet.
Which is why I want to tell you about it.
This mango sorbet is so easy!
And you can make it ahead of time.
Plus it’s not as fussy as cake, cookies, pie, (or a bidet!).
Kids love it, and the adults are always impressed. In fact, I just served it at a dinner party with a big bowl of lychees back in June.
You do, however, need an ice cream maker to get this creamy.
If you’re reading this and you’ve got your heart set on ice cream but you don’t have a machine, hit reply and I’ll send you a machineless recipe we made in Bake Club.
Mango Sorbet
Makes about 8 modest sevings
Adapted from The Perfect Scoop by David Leibovitz. ( The BEST ice cream book.)
Skill level: easy
Mess level: low
👉 2 ways to make these extra educational— adapt for your kids’ ages
1️⃣ Give kids a vegetable peeler and let them get the peel off the mango. They’ll have fun working away at it, and the peeler is a lot less scary than seeing them manage a knife.
2️⃣ Invite your kids to taste the base after you’ve blended it, but before you add the lime juice. See if they can taste the difference between the before and after and if they notice how the acidity of the lime helps to lift up the flavor.
Ingredients
2 large mangos, peeled and flesh cut away from the pit
½ cup granulated sugar
⅔ cup water
Juice of ½ a lime, or more to taste
Pinch of salt
Preparation
Blend all the ingredients together in a blender until smooth.
Chill in the fridge until cold, about 2 to 4 hours. (You can speed this up in the freezer—just don’t let it freeze!).
Process according to your ice cream machine’s directions.
Pull it out of the freezer 10 minutes before serving so it’s easier to scoop.
Happy August friends!
💗Jess
✌️ P.S. Looking for something to get YOU through the week? I HEAR YOU!
If you’re trying to still workout to stay sane (and healthy!) on vacay, I’m loving these digital platforms:
Body Harmonics for pilates.
Rachael Fitness on YouTube (pack your resistance and mini bands.) 🏋🏻♀️
Talk to you next week! 👋