Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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96 GLUTEN-FREE ENTERTaiNiNG

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Sorbet Floats

•Soy-free •Dairy-free •Nut-free

These frosty floats are a healthier take on an ice cream soda. use different sorbet flavors

for yummy variations and fun color combos.

Chocolate-Glazed Popcorn

•Soy-free •Nut-free

This popcorn has a crunchy chocolaty glaze that doesn’t melt or get messy. This recipe

makes enough so that the parents standing by can nibble, too!

6 cups (1,410 ml) seltzer water

1½ cups (228 g) sorbet of your

choice

1 lemon, sliced into 6 circles

Pour 1 cup (235 ml) seltzer into each of 6 glasses. Scoop ¼ cup (38 g)

sorbet into each glass. Garnish each with a lemon wheel and serve with

a straw and a spoon.

Yield: 6 servings

Chef’s Tip

Unsweetened flavored seltzers are also good here. I like lemon-lime

because it has a hint of natural flavor but no artificial sweeteners.

¼ cup (50 g) granulated sugar

¼ cup (60 g) packed brown sugar

¼ cup (80 g) honey

¼ teaspoon salt

¼ cup (30 g) cocoa powder

½ cup (112 g) unsalted butter

1 teaspoon vanilla extract

10 cups (100 g) popped popcorn

Preheat the oven to 300 ̊F (150 ̊C, or gas mark 2). Line 2 baking sheets

with parchment paper.

In a medium saucepan over medium heat, combine the granulated

sugar, brown sugar, honey, and salt. Bring to a boil, stirring occasionally,

and cook for 1 to 2 minutes, or until the granules of sugar have dissolved.

Remove from the heat and whisk in the cocoa, butter, and vanilla until

smooth.

Drizzle the sugar mixture over the popcorn, then toss the popcorn

carefully (the mixture will be very hot) until all of the popcorn kernels are

evenly coated. Spread onto the parchment-lined baking sheets and bake

for 30 minutes, stirring every 10 minutes to prevent the popcorn from

burning. Let cool on the baking sheets, stirring occasionally to keep clumps

from cooling together. Once completely cooled this can be stored in an

airtight container for up to 1 week.

Yield: 10 servings

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