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Ohmygod ohmygod ohmygod. wellthatsnifty pointed out this wonderful gem:

So, apparently, you can turn favorite alcoholic beverages into a nice, classy sorbet!  And, better still, you don’t even need that much:

1/2 cup sugar
1 large or 2 medium limes, zested and juiced
2 1/2 cups tonic water
3 fl. oz. shot gin

I intend to give this a go ASAP!

I still remember a weak and watery blend we made in Home Ec class in the 70s, which sort of guaranteed a life-long customer base for Carnation. This recipe, on the other hand, looks absolutely delicious - and simple. Click for details, or just go ahead and mix up a batch:

Best-Ever Hot Cocoa Mix
Makes about 20 servings

3 cups nonfat dry milk
2 cups confectioners’ sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Must try. Soon.
(via lifehacker)

The New York Times’ Minimalist, Mark Bittman, shows a blindingly simple way to make yogurt cheese for dips, spreads, whatever. I’m thinking it would be perfect for some extra-silky summer smoothies and fruit dips. Looking forward to trying it out!