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This is SO yummy:
Strawberry Lavender Sorbet
5 cups strawberry puree, strained of seeds, from about 4 pints raw berries
3/4 to 1 cup lavender simple syrup, recipe follows
1/2 cup lemon juice
Puree strawberries and send them through a fine sieve to catch the seeds.
Whisk in cool lavender simple syrup and lemon juice.
Taste for balance of acid and sweetness.
Chill overnight in freezer.
Lavender Simple Syrup:
2 cups sugar
1 1/2 cups water
2 tablespoons dried lavender
Combine the sugar and the water in a saucepan.
Bring to a simmer and cook until the sugar has dissolved.
Remove from the heat and cool.
Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes.
Strain and cool.
Store in a refrigerator.
Yield: 3 cups
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Biscuits with Berries
2 cups mixed fresh berries (such as strawberries, blueberries and raspberries) halved if necessary
2 tablespoons sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cinnamon
2 tablespoons cold butter, cut in small pieces
About 1/4 cup milk
1/2 cup sweetened whipped cream
Mint sprigs, for garnish
Preheat oven to 400 degrees F.
In a small bowl toss berries with sugar and set aside.
In a mixing bowl combine flour, salt, baking powder, baking soda and cinnamon.
Using your fingers, rub in butter until mixture forms coarse crumbs.
Add just enough milk for dough to come together.
Divide into 4 pieces and shape each into a nice round biscuit. Transfer biscuits to a parchment- or waxed-paper-lined baking sheet.
Bake 25 minutes, until tops are golden and bottoms are lightly browned.
Split hot biscuits and spoon berries on bottom halves.
Top berries with a dollop of whipped cream and replace biscuit top.
Serve immediately, garnished with mint.
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Chilled Zabaglione with Berries
4 to 5 cups mixed raspberries and quartered strawberries
1/2 cup sugar, divided
2 tablespoons amaretto, or to taste
3 large egg yolks
2 tablespoons dry Marsala
1/2 cup chilled heavy cream
In a large bowl, mix together the berries, 1/4 cup sugar, and amaretto.
Set aside to macerate for 15 minutes or up to 1 hour at room temperature.
Meanwhile, make the zabaglione: Set an instant-read thermometer in a cup of hot water.
In a metal bowl, with a whisk or a hand-held electric mixer, beat together the remaining 1/4 cup sugar, egg yolks, and Marsala until well combined.
Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140 degrees F, about 5 minutes.
To ensure that eggs are cooked, beat mixture 3 minutes more. Set the bowl in a bowl of ice water and continue beating until chilled.
In another bowl, beat the heavy cream to stiff peaks.
In 3 additions, fold the whipped cream into the zabaglione and store in the refrigerator.
When ready to serve, divide the fruit among stemmed glasses or bowls and spoon the chilled zabaglione over the top.
Serve.
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And one of my personal favorites:
1 pound strawberries- rinsed, hulled, and quartered
1/2 cup organic sugar
1/2 tsp almond extract
1/2 tsp cardamom (ground)
3 Tbsp pure maple syrup
Add chopped fresh mint to taste (optional)
Mix all ingredients in glass bowl.
Let set at room temperature for 1/2 - 1 hour
Serve over vanilla ice-cream, fresh pound cake, or spoon onto rounds of sliced baugette with whipped cream.
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So what do I do? If all else fails I will cut them up and freeze. Kate
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