Strawberry, Fresh Mint and Candied Ginger Sorbet
Yield: About 3 cups
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 30, 2011.
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.