My apologies for not looking at this in time. Yes, it's for a very good cause. DQ. Michael

Never heard of the vodka to help with texture. I'll have to try that. I make a matcha green tea one using coconut milk. I made ice cream sandwiches last summer using a gluten-free chocolate wafer cookie. (added a bit of mint to the 'cream'. ) It is a good fruit year so far. No fruit at all last year. Cherry tree is full. Raspberries and blueberries should be great. A few weeks ago made a raspberry(frozen) / rhubarb tart and tucked chopped dark chocolate all around the crust edge. Love that combination. (i don't usually do no dairy/gluten-free but did it for a friend) I use vodka in my homemade bug spray so just bought the cheapest that was in a glass container. Wanted glass since it will be on the shelf forever.

Here's an interesting one that I haven't yet tried, but we almost finished up the chocolate sorbet tonight, so I think this one might be up very soon! I found the main ingredient up in the Sonoma area (wine country) in Northern CA. This brand has a sweet, lovely taste. If you can't find it in your town, they do ship! They're a small family company too. Verjus Mint Sorbet Verjus is the tart, unfermented juice of unripe wine grapes. Verjus (pronounced Vair-Zhoo) literally means "green juice." It is an elegant and delicate alternative to both vinegar and lemon juice in cook. Because this sorbet is made from verjus, it goes well with wine. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. ________________________________________ 1 cup sugar 2 cups water 1/4 cup fresh mint leaves 1 1/2 cups Verjus* 2 tablespoons vodka * Verjus is found in specialty or wine stores. To learn more about Verjus, check out my web page HERE. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Here is a link that might be useful: My Verjus choice

Cupcake Shows. . . I LOVE that term, and had never heard it before, but it fits so perfectly, although I had heard about a show called something like: "Cupcake Wars", or something like that. Contestants try to outdo each other, making the best cupcakes. I don't care much for Barefoot Contessa, or Pioneer Woman, but Paula just sends shivers up my spine. I don't know what it is about her. I love her hair and her eyes. She is just so 'secksy', (to 'this old man'). But she makes me want to puke with her CONSTANT "ya'lls". I mean 'every other word'!!!! Does anyone think that maybe she is told to do that? Anywhooo, if I had a portrait of Paula Dean, it would be up on my bedroom wall, (pant, pant). Forgive me for getting off topic. And now . . . back to our regularly scheduled programming.