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Filtering by Tag: frozen

july 4th mixed berry sherbet


Happy 4th of July my celebrating friends! I hope you all have fun plans in store for this long weekend, filled with loved ones and sunshine and delicious food.

If you're looking for a festive, summery, oh-so-easy dessert to contribute to a backyard barbecue, I've got just the treat for you. This sherbet is perhaps the best I've had. That may be because the berries were grown in my own backyard and I am a bit biased, but I do think even with store-bought or frozen fruit it would be quite delicious. So tart and refreshing; even the bright fuchsia hue screams summer!

Enjoy, and have a safe and happy holiday!

Mixed Berry Sherbet

from David Lebovitz's The Perfect Scoop (listed as raspberry sherbet), makes 1 quart


  • 4 cups berries, fresh or frozen (I used blackberries, black + red raspberries, and strawberries)
  • 2 cups whole milk
  • 1 cup sugar
  • 1-1/2 tsp freshly squeezed lemon juice


  1. Puree the berries, milk, and sugar in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove all seeds. Stir in the lemon juice.
  2. Refrigerate for at least 1 hour, or up to 1 day.
  3. Freeze in your ice cream maker according to manufacturer's instructions.

citrus popsicles for grown-ups


Two weeks ago I collaborated on a photography session with Soiree. and Rock Paper Scissors. Actually, it was a 6-week process of planning, shopping, meeting, envisioning, and shopping some more. The result was this Mid-Century Modern Wedding concept shoot that I shared on Andrea Hubbell Photography today, and I couldn't be more proud of what we created! I've said it before, but I love my job!!! These adult popsicles were created to help set the mood for a fun afternoon wedding and meal, meant to cool down energetic dancers when they step off the floor. 

I've only recently discovered Aperol, an Italian aperitif similar to Campari, but with more sugar and less alcohol. It is a blend of bitter orange, gentian rhubarb, and an assortment of herbs and roots. It happens to complement grapefruit juice beautifully, and adds a nice kick of color to a classic greyhound, or these popsicles that required an extra bit of orange to fit in with our 'wedding' decor. 

You have no idea how hard it is to find a simple, cylindrical popsicle mold! So, instead, I used double shot glasses and 'cookie sticks' bought at a craft store. The shot glasses worked really well, provided a place to wrap the fun pattern created by Rock Paper Scissors, and looked adorable!

Aperol Citrus Popsicles (fit for a wedding...)


  • 1 cup sugar
  • 1 cup water
  • 3 cups grapefruit or orange juice (pulp free...fresh is best)
  • 1/2 cup Aperol


  1. Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool (makes a little over 1 cup).
  2. Combine the citrus juice and Aperol and add 1 cup of the cooled syrup. Adjust to taste: for the grapefruit pops, you may want to add a tablespoon or two extra syrup if you prefer them less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.
  3. Pour into popsicle molds and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.