It’s been two weeks now since our little stint in the hospital. We’ve had many welcomed sunny days since then. Sunny enough even to dust off the ice cream maker for this Kiwi Lime Sherbet, a twist on the familiar refreshing Spring treat.
Everett has been quickly recovering from his bout with pneumonia, returning to his two year old state of elated energy paired with constant testing of boundaries. Our days have been filled with picnics, swinging, train riding, and chalking all accessible sidewalks around our home. His high spirits along with God’s good grace and comfort, have been what has kept me strong after some news we were brought last week.
Our sunny days have been met with some dark ones unfortunately. As I mentioned in a previous blog, during his time in the hospital doctors found a mass in our little guy’s liver. After meeting with a specialist last week, we discovered that the best action for his health would be to remove this mass as soon as Everett is fully recovered from the pneumonia. This means a surgery, time in the ICU, and another long recovery, all due in April. Though we’re beyond grateful to this miracle of finding this mass, that doesn’t eliminate the sadness and heartache that we have all felt finding out about the need for surgery on our little boy.
Until April we’ll be holding onto our sunny days, eating Spring treats like this Kiwi Lime Sherbet and more from the list below and taking time to find strength in the Lord. Clinging to His words…
“My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. -2 Corinthians 12:9
May these sunny days be ones where you find strength too, and lots of delicious food!
Roasted Asparagus and Brussels Sprout Panzanella Salad from Floating Kitchen
Strawberry and Preserved Lemon Lassi from Simple Bites
Asparagus & Feta Cheese Crustless Quiche from Cookin’ Canuck
Roasted Vegetable Asiago Fettuccine Alfredo from Completely Delicious
Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip from Flavor the Moments
Baked Thai Beef Stuffed Artichokes from Climbing Grier Mountain
Watermelon Radish and Arugula Salad from Food for My Family
Pappadew Pepper Cauliflower Hummus from Kitchen Confidante
Lentil, Avocado, and Radish Salad from Letty’s Kitchen
Tuna Salad with Pickled Habeneros from Project Domestication
Kiwi Lime Sherbet from The Vintage Mixer
Slow Cooker Corned Beef and Cabbage from FoodieCrush
- 1 cup sugar
- 1/2 cup water
- 4 teaspoons finely grated lime rind, about 1 large lime
- 3 cups whole milk or full fat coconut milk*
- 1/2 cup fresh lime juice, about 4 limes
- 1/8 teaspoon salt
- 4 kiwis
Place the sugar and water in a small pot over medium low heat and bring to a simmer. Cook just until the sugar has all melted, stirring occasionally. Remove from heat and let cool completely.
Mix remaining ingredients, except kiwi, in a large bowl. Add in cooled sugar syrup.
Churn in a ice cream maker according to manufacturer's directions. Stir in chopped kiwi and freeze. Let freeze for at least four hours before serving. Serve with extra kiwi slices.
Full fat coconut milk may be used instead of milk for a dairy free version of this ice cream