cold in the cold…yum!

…ever since i was a child i have always preferred sherbet to ice cream…so one of our children gave us an ice cream attachment to our Kitchen Aid blender for Christmas…last night i made sherbet…haskap sherbet…and put it in the freezer…and today it is simply most delicious!!!


Haskap Sherbet –

1 cup sugar
2 cups milk
1/4 cup light corn syrup
3 cups haskap, thawed, crushed, drained for juice

Combine sugar, milk, and corn syrup and heat until hot over medium heat, but do not boil. Set aside. Process haskap. Add haskap juice. Cool 8 hours in refrigerator. Freezer bowl also needs 8 hours in freezer. Assemble unit. Start agitator on #1 setting. Pour in sherbet mix. Mix until desired consistency. Place in freezer in airtight container.

WARNING: This is intense haskap flavour!



…rising…airlock perking…yeast procreating…sugar depleting…alcohol increasing…taste buds salivating…


1 gallon haskap juiced
4 gallons clean water
12 cups cane sugar
3.5 tsp yeast nutrient
1 tsp tannin
1 package wine yeast
rock and roll!

…this stuff is insanely tasty!!!

feasting on haskap peroshkis


Combine in bowl

500 ml Whipping cream
1 Egg
1 Tblsp. Butter
Pinch salt
6 Tsp. Baking powder
1 ½ C. Whole wheat flour
½ C. White flour

Work until this is a soft dough
(up to an extra ½ C. water may needed to attain softness)

Form 1 ½” balls from dough
Place on well-floured surface
Flour top of ball
Roll into 6” circle
Fill with haskap/edible blue honeysuckle
Add 1 Tsp. Brown sugar
Pinch circle into purse covering fruit as in picture
Bake at 450 F 10 minutes or until golden brown