Monday, August 12, 2013

Summer Sorbet....

almost over ~ so let's make the best of it!
Thought we'd share our Raspberry Lavender Sorbet 
with chocolate Lavender Raspberry Jam recipes with you today....
well...and we just had to share this delicious looking picture...
because if it doesn't scream summer...
we just don't know what would!

Raspberry Lavender Sorbet

3 cups water
1 cup granulated sugar
2 teaspoons culinary lavender buds
3 cups frozen red raspberries, slightly thawed
1/2 cup frozen strawberries, slightly thawed
1/3 cup fresh-squeezed lime juice (about 1 large lime)
1/4 cup corn syrup

Freeze the insert of an ice cream make according to the manufacturer's instructions.  

To begin, you will need to make a lavender simple syrup. In a medium-sized saucepan, combine the water and sugar and bring to a boil over medium-high heat.  Reduce the heat to low, and simmer, stirring gently, about 3-5 minutes or until the sugar is completely dissolved.  Remove from the heat, stir in the lavender buds, and allow them to steep for 3 minutes.  Strain the lavender buds from the water and discard the lavender buds.  

Completely cool the lavender simple syrup in the refrigerator for 4 hours or overnight. 
Combine the raspberries, strawberries and lime juice in a food processor,
 and blend for about 1+2 minutes or until the berries are completely pureed.  
Press the berries through a fine-mesh strainer to remove all the seeds.  Combine the raspberry puree with the cooled lavender simple syrup and the corn syrup.  

Stir and chill for 2 hours or overnight.
Turn the ice cream maker to the on position, and slowly pour the raspberry mixture
 into the freezer bowl through the ingredient spout.  Let the ingredients mix 
until thickened, about 25-30

Makes approximately 8 servings. minutes.  Transfer the sorbet to an airtight container
 and put in the freezer for 2 hours before serving.

Now...that sorbet is just fantastic by itself....
but put some of our Chocolate Lavender Raspberry Jam on top and.... prepared to swoon!!  
We also love this jam smothered on scones...
ok...and it's pretty good on a spoon as well :)

Chocolate Lavender 
Raspberry Jam


8 -1/2 cups fresh raspberries (about 2 pounds)
3 cups granulated sugar
2 Tablespoons fresh-squeezed lemon juice
1-1/2 cups bittersweet chocolate chips
1 Tablespoons Culinary Lavender Buds

In a heavy-bottomed saucepan, mix together the raspberries, sugar and lemon juice.  

Place the pan over medium heat, and simmer the mixture for about 5 minutes, stirring slowly.  Skim off any foam from the surface.  Remove from heat and set aside.

Add the chocolate chips and the lavender buds to the raspberry mixture and 
stir until the chocolate chips are completely melted.  Spoon the mixture into a large bowl, 
and cover with parchment paper.  

Refrigerator overnight to allow the flavors to mature.  Transfer the jam into airtight containers.  The jam can be store in the refrigerator for up to 1 month.  For longer storage, place the airtight containers in the freezer for up to 3 months.  
The jam may also be kept in seal-tight-jars

Makes approximately 6 cups

oh-so good
to the last drop!!

1 comment:

Creations by Marie Antoinette and Edie Marie said...

WOW! That looks sooo good! You girls make the most fabulous things... unusual and so interesting you really want to taste it.

Looks like you've been hitting some fab flea markets this summer. Love all your great picks! Cant believe fall is coming already. Where did the summer go?

Love & huge hugs! "Edie Marie"


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