I know I told you this before, and I’m sure you’ll get sick of hearing about it over the next few months, but – summer’s here.
Despite the happy sun on that picture, I can’t say I’m pleased about the arrival of summer. Summer in Chennai is a long drawn out tortuous affair during which time everything gets progressively hotter and hotter, and you whimper in horror at the rising mercury while trying to wear as little as possible, live on salads and ice cream, and refuse to go outdoors until the temperatures drop a little in the late evening.
Even if the rising heat doesn’t get you, I guarantee that the humidity will. I am currently in the study, wearing shorts and an oversized sleeveless tank, with the air conditioning on. In here, it’s a gorgeous 18 degrees, but out there it’s a horrible 33 degrees Celsius. Yes, that is 92 °F. Can you say double ugh? Ugh ugh!
Thankfully, there will always be air conditioning, and ice cold tea to drink on the screened patio in the lazy summer evening, lying back and listening to the busy buzzing of various insects whose names I don’t really know. I like my garden, and take a healthy interest in it, but I have no clue as to what the names of its residents are. I swear, I sometimes see birds I don’t recognise, and some bird calls are strange to me, but I only recognise some of the butterflies, the seven sisters birds, the parrots from next door who are always in my garden, the kingfisher who often visits on his way to and from the sea near here, the owl who sometimes makes my garden his home, the squirrels who are almost always running and playing on the trees, the crows who call all day long, and the many ants who seem to be flourishing in this summer heat. There are a lot of other birds and insects, but as I said before, I don’t know them.
There will also always be sorbet.
Especially this sorbet. It’s so easy to whip up, and it tastes so good. This sorbet is the taste of summer, because I tend to make it every year. It also reminds me of my childhood, because my mum made it every summer as well. I adore it.
Recipe: Padmasree Vardaraj (my mum, for those of you not in the know)
Makes: About – er – well. It makes enough for six, at least.
Two bananas, peeled, and frozen
150 grams strawberries, frozen
1 cup thick (plain) yoghurt
About 4 to 6 tablespoons of sugar, to sweeten
1) Throw all your ingredients into a blender and blend until everything is completely combined.
2) Pour into a dish and pop into freezer to set. I left mine in overnight.
3) Serve. You can top it with fresh strawberries or strawberry syrup, if you like.
4) Sit back and be adored.