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• 1 cup sugar
• 1 cup water
• Zest from one lime
• 4 cups of Frozen Mango Chunks
• 1/2 cup lime juice
• Pinch salt
• 3 Tbsp tequila (optional but does make it taste like a mango margarita)

Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Add mango chunks which will cool down the hot syrup.

Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. The frozen mango should have cooled off the syrup. If not, place in a covered bowl and refrigerate until completely cool.

Put the chilled purée into your ice cream maker, mix in the tequila. Transfer mixture to a freezer safe container and place in your freezer until firm. My kitchen-aide icecream make makes edible sorbet right away but 2 hours in the freezer is nice also.

Ingredients 1 bottle Prosecco (750 ml) 3/4 cup sugar, divided 1/2 cup water 2 (1/4-ounce) packets unflavored gelatin 1 cup heavy cream 1/2 pint mascarpone, room temperature Directions Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours. In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream. Serve with a long spoon and dig in!

1 and 1/2 C Fresh Rose Petals (1/2 dried)

2 Cups Boiling Water

1 Cup Sugar

2-oz package powdered pectin

1/4 C fresh-squeezed lemon juice

2 Cups Cold Water

Fresh Rose Petals for Garnish

1. put the rose petals in a large, heat proof measuign cups and pour on to boiling water. Allow the mixture to stand for 5 minutes. Meanwhile, in a mixing bowl, stir together the sugar and pectin

2. Strain the rose petals ‘tea’ over the sugar and pectin ans stir until pectin and sugar are completely disolved. Sir in lemon juice and cold water.

3. Chil the mixture in the refrigerator, then freeze in an ice-cream maker according to manufacturer’s instructions. Server in chilled glasses with a few rose petals for garnish.

• 3 ounces good vodka
• 3 ounces fresh watermelon puree (blend seedless watermelon)
• 1 1/2 ounces sweet and sour
• 1 1/2 ounces fresh lime juice
• Sugar, to taste (optional)

Sweet and Sour Mix

• 1 – 1 1/2 tbs. Lemon Juice
• 1 tsp. of Powdered Sugar

Paul’s Recital (video)

Scarborough Faire (video)

Took a class at Urban Bead www.urbanbeadco.com in Tualatin.

The top braclet is alternating copper and bronze links.