Through the Kitchen Window

• 4 cups extra pulp orange juice

• 2 cups cranberry juice (we used pure juice from a health food store rather than cranberry cocktail)

• 1 cup key lime juice, with pulp, mixed with one cup non-carbonated mineral water

• 1 1/2 cups sugar
• 1 cup water
• 2 1/3 cups fruit juice, strained or not (I prefer it with pulp, but it’s your preference)

Stir the sugar and water together in a saucepan. Place over low heat and stir until the sugar is dissolved. Increase heat to med-high and boil for 30 seconds without stirring. Remove from heat, pour into heatproof bowl and cool completely. When cooled, cover and refrigerate 4 hours.

Add 1 2/3 cups of the syrup to your fruit juice and taste. It should be almost too sweet tasting. Adjust and add more sugar syrup if necessary.

Pour into a non-metal bowl and place in the freezer for 3 hours or until set but not solid. Remove from freezer; break up into chunks and process on high until it reaches a smooth consistency. Return to the freezer to allow to refreeze. Repeat the process once more returning it to the freezer a second time.

Meantime, prepare three nesting bowls for the shaping. Line the inside of the largest bowl with plastic wrap. Remove the frozen mixture from the freezer, reprocess and this time, scoop the sorbet into the bowl and shape against the sides, being careful to make the layer as even as possible and leaving a hollow centre. Line with plastic and set the middle sized bowl inside the sorbet shell. Return to the freezer and allow to set. Repeat the process with the middle layer using the smallest bowl to help keep the shape. With the third flavour, you fill in the hollow completely.

When Marina made ours, she started with orange sorbet on the outside, cranberry sorbet in the middle and lime sorbet filling it in. Also, when she removed the orange sorbet from the freezer the first time to process it, she added a container of frozen pineapple – orange juice concentrate to give it a bit of a flavour burst.

When you’re ready to serve, just set it gently in a large bowl full of warm water, but be careful not to leave it in for more than a few seconds. You want to encourage it to loosen from the sides easily, but you don’t want it to melt. Upend the Bombe on a serving platter that you’ve garnished with some edible flowers, and stand back for rave reviews!!!

• the juice and some pulp of six lemons
• half of one bunch of fresh rosemary
• 3 cloves of garlic minced

Combine the juice, pulp, rosemary (I find an easy way to remove the rosemary leaves from the stem is the run your fingers quickly in the opposite direction of the way they grow) and garlic. Combine well and add a few good grinds of fresh black pepper, or try white pepper for a nice flavour lift.

Add the lamb and make sure it’s well coated, then refrigerate for several hours or overnight, turning occasionally. Remove from the refrigerator an hour or so before you want to grill them.

Heat your grill to high and place your chops on it, making sure not to crowd them. Grill to desired doneness, turning only once, for a nice chop that will melt in your mouth. For a wonderful aroma while cooking, and an extra infusion of rosemary to the lamb, I sometimes toss the other half of the rosemary sprigs directly onto the coals just before putting the lamb on the grill. The scent will draw everyone in the vicinity to your bbq.

Quantities will vary according to how many you’re planning on feeding and the only change I would suggest is that if you find you have more than four or five people, you may want to divide the vegetables in half and make two packets instead of just one.

For each person, peel and slice into ¼” slices, 2 medium potatoes, 1 medium carrot, half a red pepper and half a small red onion. To the final mixture add 2 – 4 shallots thinly sliced and 4 – 6 cloves of garlic minced. Season generously with salt and freshly ground pepper, a dash of cayenne pepper and some fresh thyme sprigs. Coat generously with olive oil and combine to make sure everything is well coated.

Take a double thickness of heavy duty foil and securely wrap the vegetables in it, taking care to make a package that has a uniform thickness and isn’t more than about three inches thick. Cook on a hot bbq for about 45 minutes, turning a couple of times to avoid burning. Once they’re done they can keep warm on the warming rack of your bbq while you grill your meat.