From The Kitchen

Strawberry Sorbet

Celebrate the season with the flavor of fresh strawberries and bright herbs. This cool dessert from Pastry Chef Laurence Faber is just what you’re looking for after a long Summer day.

Strawberry Sorbet with Spring Herbs and Lavender Almonds

Strawberry Sorbet
2 quarts strawberries
1 cup sugar
1 Tbsp sorbet stabilizer (optional)
¾ cup water
2 tsp lemon juice

Puree the strawberries until smooth and pass through a fine mesh strainer. Combine the sugar and stabilizer (if using) in a bowl, then put the water in a pot. Bring the water to a boil and add the sugar. Whisk to melt the sugar, then take off the heat. Stream the syrup into the sorbet and add the lemon juice once cooled. Churn according to your ice cream maker’s instructions.

Salad Burnett Oil
1 pint picked salad burnet
½ cup oil

Set up an ice bath (a bowl with ice and water with another empty bowl on top). Blend the oil and salad burnet in a blender until completely blended. Pour into a pot and bring to a simmer. Once the mixture is bubbling, remove from the heat and pour into the empty bowl over your ice bath. Once completely cool, strain through cheesecloth and place in a container.

Lavender Almonds
2 cups of Marcona almonds
1 cup sugar
1 Tbsp vanilla paste
1 Tbsp butter
1 cup picked lavender leaves

Make a dry caramel in a pot with the sugar. Once golden brown, add the butter and vanilla paste, then the almonds. Pour out onto a silicone mat, and let cool. Once cool, chop into coarse pieces. In a blender, combine the lavender leaves and the sugar to make a powder. Coat the almonds in the powder.

To plate: Place a large spoonful of sorbet in a frozen bowl. Spoon some salad burnet oil over the top. Add lavender almonds, then garnish with picked mint and wood sorrel leaves.
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