Strawberry, Fresh Mint and Candied Ginger Sorbet

Yield: About 3 cups

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Place the strawberries, sugar, lemon juice and rosé (if using) in a food processor and puree well. Taste your mixture and adjust the flavors. If it is too tart, add a little sugar. If it is too sweet, add a little lemon juice.

Place the mixture in a shallow casserole dish and freeze until almost firm, but still a little slushy. Transfer to a food processor, add the ginger and mint, and blend until smooth. Place back in the casserole dish and freeze until almost firm once more. Give it another go-round in the food processor and then freeze until firm.

Serve garnished with sprigs of mint, a few strips of candied ginger and a small slice of juicy lemon. (Oh and perhaps a local blossom or two!)

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 30, 2011.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: ginger, strawberries

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