This is my official Red to Remember recipe, for World AIDS Day, and remembering those who have lost their life to this virus. I had this idea to pay honor and tribute to two people I’ve dedicated my blog to who are no longer with me, yet they’ve never left me either. I grew up with them and always expected to grow old with them, but that didn’t happen and you can read about that here.
I’ve spent the whole day yesterday, reminiscing and remembering the things that made these men so great in my eyes. No one ever could take their place. My brother received the good citizenship award at the Presbyterian Hospital School of Nursing for being that kind of guy who looked out for others. My cousin poured his love for food and wine all over me, being the sophisticated influence behind Spinach Tiger.
Putting faces to “people groups” and statistics often helps people see with a different heart.
My Brother, James with me.
My cousin, Sam with me.
I’ve been a bit lost without them, and what this means is that their life had immeasurable value. They didn’t achieve star status or fame, but they were as important to me as air, as trees, as water. They will be the first people I run to in heaven.
They deserve to be remembered.
Thank you readers for allowing me to have this voice. Thank you food bloggers for joining me, and due to the touching response, Cooking Red to Remember is extended to December 7. Thank you Maria, for your piece of jewelry offered up for auction. Please send me your link and picture by December 7 (USA) time, to be included in the round-up December 8.
Every Christmas as far back as I can remember, I have used a sorbet for various desserts during the holidays. This year I will feature pomegranate sorbet for a few different signature desserts that are EASY and IMPRESSIVE. All you need to do is make this sorbet in a triple batch and you will have enough for three different dinner parties.
I need to express my thanks to Pom Wonderful for their shipment of pomegranate juice. I wanted to be clever with a special recipe, but at the end, this was the best way to showcase the great taste of the juice.
- Fresh pomegranate for seeds
- 1 cup water
- 1 cup sugar or 3/4 cups raw agave
- 2 cups pomegranate juice
- zest and juice of one lemon
- 3 tablespoons dark rum
- Make a simple syrup of water and sugar by boiling until sugar is melted.
- If using agave, just bring to simmer and make sure agave has mixed with water.
- Add lemon juice, zest and pomegranate juice.
- Simmer for 20 minutes. Cool completely by refrigerating for several hours to overnight.
- Process through ice cream maker.
- Add rum when once sorbet is firm. Stir a few more minutes.
- The rum will keep the sorbet from freezing rock hard, but also adds amazing layer of flavor.
- Freeze for two hours before serving.
- You can place your sorbet in dishes with fresh pomegranates in advance.
- Take out of freezer five minutes prior to serving.