FOR EACH DRINK
• 1.5 ounces of premium gin
• ½ ounce of fresh lime juice
• 4-5 balls of raspberry sorbet
• Chilled tonic water
• Lime slices to garnish
DIRECTIONS:
To make the sorbet balls, let the sorbet soften at room temperature for about ten minutes. Using an ice cream scoop (I think a smaller scoop with a 2-3 tablespoon capacity works best), scoop out the sorbet balls, place on a plate in a single layer, and put them in the freezer to harden.
Pour the gin and lime juice into an ice filled shaker, pop the lid on and shake it like crazy. Place four to five sorbet balls into a tall glass and pour in the gin and lime juice. Top off with tonic water. Garnish with lime slices. Cheers to summer!!!
INGREDIENTS
• 1 cup of prepared yellow mustard
• 1 tablespoon of dried herbs de provence
• 1 tablespoon of apple cider vinegar
DIRECTIONS:
Place all ingredients in a medium bowl and stir until well combined. Refrigerate in a covered container until ready to use.
INGREDIENTS
• 1 tablespoon olive oil
• 1 cup of finely diced onion
• 1 teaspoon salt
• One 15 ounce can of brown lentils rinsed and drained
• 1/3 cup ketchup
• 2/3 cup water
• 1 tablespoon chili powder or more to taste
DIRECTIONS:
Heat the olive oil in a sauce pan over medium heat and add the onion and salt, cook for about 5 minutes until softening. Stir in the chili powder and cook for another minute. Stir in the ketchup and water, add the lentils, and lower the heat. Simmer for about 5 more minutes until the sauce thickens a bit.