Recipes

Makes about 5 cups

Ingredients

Directions

Make simple syrup in a medium saucepan by combining the sugar and water and lemon thyme. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, and allow to cool. Place in a blender with the blueberries, lemon zest and juice and heavy cream and blend just until the blueberries are crushed to desired consistency. Process in a ice cream maker according to instructions.

INGREDIENTS

2 cups water
2 cups sugar
½ cups chopped mint
2 cups fresh mango, peeled, deseeded and chopped
Zest and juice of 1 lime
¼ cup heavy cream

DIRECTIONS

Make simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lime zest and juice, cool, strain, and set syrup aside. In a food processor, blend up the mangoes until a puree forms. Mix simple syrup, cream and pureed mangoes and follow ice cream maker instructions for making sorbet.

Serves 6

INGREDIENTS

2 cups rhubarb, chopped fine
1 cup sugar
1 cup water
⅓ cup rosemary leaves, chopped

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water, rhubarb and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, and take off burner, cool and set syrup aside. In a food processor, blend syrup mixture until a puree forms. Follow ice cream maker instructions for making sorbet.

INGREDIENTS

12 apricots, pitted and peeled
1 cup sugar
1 cup water
1/3 cup chopped rosemary

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend up apricots until a puree forms. Mix simple syrup and pureed apricots and then and follow ice cream maker instructions for making sorbet.

INGREDIENTS

6 white nectarines, pitted and peeled
1 cup sugar
1 cup water
1/3 cup chopped flat parsley
¼ cup of flat parsley leaves in tact

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped parsley. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend up nectarines until a puree forms. Mix simple syrup and pureed nectarines and then add flat parsley leaves and follow ice cream maker instructions for making sorbet.

INGREDIENTS

2 cups water
2 cups sugar
½ cup chopped mint
2 cups raspberries
zest and juice of 1 lemon

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lemon zest and lemon juice, cool, strain, and set syrup aside. In a food processor, blend up the raspberries until a puree forms. The raspberries at this point can be strained for a finer, smoother sorbet. However, we prefer it a bit earthier and recommend keeping the seeds. Mix simple syrup and pureed raspberries and follow ice cream maker instructions for making sorbet.

INGREDIENTS

2 cups of grapefruit juice
juice and zest of 2 limes
3/4 cup tarragon syrup
¼ c chopped tarragon

PREPARATION

2 cups of grapefruit juice preferably red or ruby for best color, juice and zest of 2 limes, 3/4 cup tarragon syrup (see hot herb trend section for recipe) and ¼ c chopped tarragon. Mix together all ingredients and freeze in an ice cream maker.

Makes 4 cups sorbet.

INGREDIENTS

2 ½ c sugar
1 c fresh lemon verbena
3 cups of water
Juice of 2 lemons

PREPARATION

Bruise leaves of verbena and place in a large pot with water and sugar, bring to a boil while stirring.  Place temperature on simmer and simmer for about 20 minutes until syrup is thick.  Add lemon juice and stir well.  Let stand for about 1 hour.  Follow directions on the ice cream maker for making the sorbet.