We haven’t used our ice cream maker in awhile, but when I saw these beautiful Champagne Mangos from Mexico at the market, I decided to try David Lebovitz’ recipe. It was so incredibly easy and the results were wonderful! If you’ve never tried fresh mangos before, they’re naturally creamy, so this sorbet is like velvet! From its fresh, tropical flavor to its bright golden orange color, it’s like summer in a bowl!
|Mango cubes in the blender|
In 1997, I traveled to Italy for the 50th Anniversary celebration of my school, the (American) Overseas School of Rome. I had an incredible time, reminisced with old friends, and made many new ones. OSR was a unique microcosm in the Cold War era – I went there from 1975 – 78. My dad was stationed at the Italian Naval Base in La Storta. We were there when the Red Brigades kidnapped and murdered Aldo Moro, and we hadn’t been gone long before the Iran Hostage Crisis began. We endured repeated bomb threats – luckily, none were carried through. Remarkably, our little K – 12 school educated students from 72 different nationalities. I never witnessed an act of prejudice during that time – we were all OSR students.
|These sherbet dishes are Fostoria Garland from our Depression Glass collection.|