2 Cups water
1/2 Cup Granulated sugar
9 Cups (about 30 oz.) fresh Muscadines (without stems)
1 Tbsp. fresh lemon juice (from 1 lemon)
Combine water and sugar in a medium saucepan over medium heat; cook, whisking often, until sugar is dissolved, 2 to 3 minutes.
Place muscadines in a blender; blend until almost smooth, 15 to 30 seconds. Pour through a fine mesh strainer into a large bowl, pressing on solids, to yield 2 cups juice. Discard solids. Whisk sugar mixture and lemon juice into muscadine juice; chill, uncovered until cold, 2 hours.
Poor mixture into a frozen bowl of a 1 1/2-quart electric ice cream maker; proceed according to the manufacture's instructions. (Instructions and times may vary.)Transfer to an airtight freezer-safe container; freeze at least 4 hours or up to 1 month.
This recipe originally appeared in the September 2022 issue of Southern Living Magazine.
1/2 Cup (1 1/4 ounces) sliced unbalanced almonds
1 2/3 Cups all-purpose flour
1 Cup granulated sugar
1 Tablespoon pumpkin pie spice
1 Teaspoon baking soda
1/4 Teaspoon baking powder
1/4 Teaspoon salt
2 Large eggs
1 Cup plain pumpkin (half of a 1-pound can)
1/2 Cup (1 stick) butter, melted
1 Cup (6 ounces) chocolate chips
Heat oven to 350 F. Put almonds on a baking sheet or pie pan and bake for about 5 minutes, just until lightly browned; watch carefully so almonds don’t burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheets so they cool quickly.
Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in plastic bag and keep for 1 or 2 days. Reheat before serving.
Muffins by Elizabeth Alston
Where it’s from
Where it’s from