You will never guess where I am at the moment. Or maybe you will, I don’t know. Go ahead, take a guess. Take a wild stab! Nope, that’s not it. Noooo, that’s not it either. Oh, ick, I wouldn’t be caught dead there! Fine, fine, fine, I will just tell you where I am. I am in New Orleans, or N’awlins as they say. Or the Big Easy, as they also say. Who they are and why they say that, I haven’t the foggiest? And I don’t have time to Google it at the moment. Can you look it up for me and let me know?
You might wonder why I would leave the brutal heat and humidity of Boston in the summertime for the even more brutal heat and humidity of Louisiana. I’d love to tell you that it’s for vacation and sightseeing, but it’s actually for business of sorts and it’s going to be a very quick turnaround. I am down here to film a few very short segments of Get The Skinny with Molly Kimball, on Good Morning, New Orleans (ABC affiliate WGNO). Since Swerve Sweetener is a local New Orleans company, they have partnered with Molly and Good Morning New Orleans to create healthy recipes using Swerve instead of sugar. And they invited both me and Maria of Maria’s Nutritious and Delicious Journal (who also happens to be one of my co-authors in Low Carbing Among Friends, V.1) to come down and showcase some of our creations.
Obviously this was an opportunity I was not about to pass up. Besides the fact that I get to come down and see the French Quarter with my own eyes for the first time, and be on TV for the first time, and all that New Orleans Jazz, I would never, ever pass up the opportunity for a night away from my kids! See what kind of mother I am? Terrible, just terrible.
Whatever. I am down in New Orleans for the night and I intend to enjoy every second. So celebrate with me and enjoy a refreshing cup of this gorgeous Raspberry Prosecco Sorbet. I threw it together when I had some leftover Prosecco that needed to be used up and it was delicious. Prosecco and fresh berries go so beautifully together, why not marry them into one sweet, cool treat?
Raspberry Prosecco Sorbet – Low Carb and Gluten-Free
- 2 cups frozen raspberries
- 1 1/2 cups Prosecco
- 1/3 cup powdered erythritol I used Swerve
- 1/4 cup water
- Combine raspberries, prosecco, erythritol and water in food processor and puree until smooth, about 30 seconds.
- Transfer mixture to a mesh sieve set over a medium bowl and let drain, pressing on solids to release as much liquid as possible. Discard solids and chill liquids one hour.
- Pour into the canister of an ice cream maker and churn according to manufacturer’s instructions. Transfer to an airtight container, press plastic wrap flush to the surface and freeze until firm but not rock hard, 1 to 2 hours.