Herbal Sorbets and Ice Creams
Herbs add unexpected flavor to frosty treats that are sure to please the palates of children and adults alike.
Green Tea Ice Cream
2 tablespoons green tea
2 cups whole milk
1 cup cane sugar
1 cups heavy cream
1/2 teaspoon vanilla extract
Stir together the green tea, milk and sugar until well blended. Add the heavy cream and vanilla extract and stir again. Place the mixture in the freezer for 15-20 minutes before processing in an ice cream maker according to the manufacturer’s directions. If you don’t have an ice cream maker, place the mixture in a freezer-proof bowl or container. Freeze for one hour, and then blend in a food processor or blender. Repeat the freezing and blending procedure two more times.
Lemon-Basil Sorbet
1 cup sugar
1 cup water
½ cup fresh lemon juice
1 teaspoon lemon zest
1 tablespoons fresh basil, finely chopped
Combine the sugar, water, sugar, lemon juice, lemon zest and basil in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow the mixture to cool completely before straining into a freezer-proof bowl or other container. Freeze for one hour, and then blend in a food processor or blender. Freeze again, repeat blending and freeze two more times. Serve in small bowls with fresh basil leaves for garnish, if desired.
Lavender Ice Cream
2 teaspoons dried lavender flowers
4 cups water
1 ¾ cups sugar
2 teaspoons fresh lemon juice
Combine the lavender flowers, water and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil for another 10 minutes, or until the mixture is reduced by half. Strain the mixture into a bowl, stir in the lemon juice and cool in the refrigerator for at least 2 hours. Continue to process in an ice cream maker, or follow the directions described above for sorbet if you don’t have one.
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