mediterranean mamba

this month we did a mediterranean theme for supperclub. we quickly realized this meant a large range of foods but, as always, the mix turned out to make a perfect meal. i only took a few pictures but here’s what we got.

lizzy’s lemon, garlic, ricotta bruschetta. kirsten’s shrimp fettuccine.

amanda’s spicy gazpacho over bread.

tatiana’s vegan pistachio tea cakes.

i made greek yogurt sorbet with strawberry granita and mint syrup.

strawberry granita

1 cup hot water

3/4 cup sugar

2 tablespoons fresh lemon juice

3 cups sliced, hulled strawberries

1. stir first three ingredients until sugar has dissolved.

2. process the strawberries until smooth, then add the sugar mixture.

3. pour into a large 13×9″ baking pan, put into freezer for about 2 hours scraping the flakes away from the edges every 30 minutes.

it waits.

mint syrup

1 1/2 cups fresh packed mint leaves, chopped

1 cup sugar

1 cup water

1. in a saucepan, bring all ingredients to boil.

2. simmer undisturbed for 5 minutes.

3. pour through strainer, pressing hard at leaves to get all flavor out.

yogurt sorbet (without an ice cream maker)

3 extra large egg whites (raw eggs can have food born illnesses, to reduce risk use properly refrigerated eggs preferably grade a or aa)

2/3 cup sugar

3 cups greek yogurt

1. beat egg whites until frothy, add sugar, and continue beating until stiff peaks form – about 5 minutes.

2. in another bowl, whisk yogurt until smooth and fold in the egg whites.

3. transfer to a large pan or skillet that will fit in your freezer. leave in freezer for 3 hours, stirring every 30 minutes.

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