Mix all ingredients and freeze until solid. Place frozen sorbet in a food processor and mix well. Refreeze until solid. Repeat this process 3 or 4 times to break down the ice crystals. To serve, process lightly to a soft, icy consistency.
Notes
From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
Some herbs arrive in our lives because we go looking for them. Others quietly find us, settle into the fabric of our days, and before we realize it, they’ve become...
...Gables, Anne asks Marilla, “What is the name of the geranium on the window-sill, please?” “That’s the apple-scented geranium.” ‘Oh, I don’t mean that sort of a name. I mean...
...enjoyed in cooling desserts. This plant grows as a vine and can be trained on a small trellis in a container. In cooler climates, it can be brought indoors or...
...had never tried before through this experience. One day, one of my coworkers brought in a magnolia simple syrup she had made. It was such a beautiful bright pink with...
...make rosewater, facial steams, scrubs, and even lip balms. Their vitamin-rich profile and uplifting scent make prairie roses a favorite for wellness rituals. Just inhaling rose’s aroma has been shown...
...year, instead of rosemary and bay, I found myself chasing down the story of a mushroom with a flair for mischief. A little reminder that the plants decide the path,...
...herb is at its best for culinary use. At our farm a common sight will be flowering bundles of pink, violet, and blue-violet spikes hung upside down to dry. After...
...on the stove with rosemary, orange peel, cinnamon, and clove, letting the steam scent the house and chase away the chill. Sometimes I bake rosemary-apple hand pies or a loaf...
...prostrate or spilling types of rosemaries, i. e. ‘Prostratus’ or Prostrate Group for the foliage that spills over the edge of the container. While I have not added rosemary to...
