I started subscribing to Sunset Magazine back in February. I signed up for it by snail mailing in a check. REALLY old school. I know. Seeing as that I send most of my mail from the office, my coworkers laughed and made fun of me as I made my way to the mail area, but you know what, is it so unreasonable to not want to be signed up for recurring charges? I don’t think so. And about the subscription itself? I was laughed at about that too, but let me tell you, it’s not just for old people. I know that’s what you’re thinking… But if you spent any time flipping through, you’d see it’s actually a celebration of living in the west, with great day and weekend trip ideas, seasonal garden ideas and seasonal recipes as well.
So far, I’ve really enjoyed the local inspirations and was taken with the recipe for Yellow Tomato Lime Sorbet in the August issue. I made it a little while ago, when tomatoes were at their peak, and book club this weekend was the perfect time to serve it up. These grown up floats were an absolutely delightful bit of summer, so appropriate to enjoy when San Francisco is experiencing its true Summer weather. The sorbet alone is sweet and tomato-y with really nice balance from the lime. The champagne in the float helps balance the sweetness and mingles so nicely with the dissolving sorbet. Book club was impressed and so was I. Not to mention, I was happy to have an excuse to use my really cute new glasses from Seattle.
With recipes like this, I could have skipped the embarrassment of mailing in a check and gone forward with the recurring subscription!
Yellow Tomato & Lime Sorbet recipe here
Floats: cover sorbet with champagne and a little bit more.