There is something truly wonderful about photographing ice cream–or, in this case, sherbet. It melts.
Oh, you know, there is the interminable fiddling around with the food styling. Gotta try a gazillion angles and backgrounds. White bowl? Green bowl? Mint sprig?
This is a hard job, people! It takes time that a frozen dessert just doesn’t have.
Then, there are the lights. They’re hot.
And…you can’t just take one shot. Your inner Annie Leibovitz takes over and each shot yields to another and another and another until you get your “hero shot.” (That’s photography lingo for the perfect shot. My ever-patient photography teacher, Al Nomura, would be proud to know that I actually listened during classes. )
Through it all, the sweet little sherbet just sits there. And melts.
So…do I take photographs of a puddle of melted sherbet?
Not on your life! Blue Cayenne has high standards. I’d get angry letters and I’d catch hell from Blue Cayenne’s Chief Quality Officer, Juliet.
So Juliet and I slurp the bowl of tart sweet melted sherbet. Then, Juliet drifts off for a belly-up nap in the California summer sun while I set up another shot and possibly (I hope. I hope.) watch that one melt, too.
Fortunately, this sherbet contains yogurt and a lot of vitamin C. That makes it a health food. Right?
Here’s the recipe.
[mpprecipe-recipe:240]
This recipe is adapted from one that appears on the site 101 Cookbooks. You can find the original recipe here.
