This sorbet features the color and flavor of edible roses.  It’s pretty intense, so we recommend serving it in small quantities. Ingredients:                                       Makes a little under 1 quart 1 cup Rose Paste Recipe 3 1/4 cups Water 1 tsp Rose …
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Who needs an ice cream churn when you’ve got frozen fruit and a blender? This recipe results in almost-instant ice cream with the tart-musky-sweet flavor of wild huckleberries.  It melts extremely quickly though, so have spoons at the ready! Note: …
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Here’s another tasty way to incorporate panforte into your dessert without having just panforte for dessert.  We’ve paired vanilla ice cream and panforte crisps with a buttery, rich caramel sauce with a subtle orange flavor. This dish will work with …
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Frozen air is an incredibly light, delicate frozen dessert or palate cleanser made by freezing a lecithin foam.  Yuzu juice is perfect for airs because its flavor is complex, light, and playful, complimenting their ephemeral nature. I first discovered this …
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Our friend Marc of Baketard is a self-proclaimed cookbook hoarder and his blog is chockablock with drool-inducing savory recipes, but we’ve seen his sweet side too, and he agreed to share it with our readers! This amazing recipe for sorbet …
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This simple sorbet is refreshing and filled with the complex citrusy-floral flavor of yuzu fruit.  It’s strong enough to be served as a single scoop for a light dessert or palate cleanser…but not so strong that you won’t want more! …
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This simple sorbet is packed with the delicious, layered and haunting flavor of elderflowers (floral, fruity, honeyed, & slightly tart).  Because it’s quite sweet, we recommend single scoop servings or pairing it with something tart or buttery (like shortbread or …
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Sour up front with a brief fiery finish, this sorbet is refreshing and potent enough to be served as a small, light summer dessert or a palate opening amuse bouche. While we used dried tepin chilies for this because of …
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  What is Sorbet? Sorbet is essentially a non-dairy frozen dessert, often (but not always) made from fruit puree or fruit juice. How to Balance Sugar Levels in a Sorbet The most tricky part when making sorbet is balancing the …
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Pureed huckleberries provide most of the flavor of this sorbet, but we’ve added ginger to introduce another layer of taste.  If you would prefer just a hint of ginger, cut the number of disks in half.  They can also be eliminated completely …
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Ingredients: 1 pint fresh strawberries, preferably organic 2 tablespoons Aged Balsamic Vinegar* Premium vanilla ice cream *if using regular balsamic vinegar, use 2 teaspoons sucanat or 1 teaspoon honey dissolved into 2 tablespoons vinegar Technique: Rinse strawberries and pat dry. …
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Christo from ChezWhat is at it again with his third Szechuan button recipe… Has your mouth needed a treat lately? All the hustle and bustle of the holidays but you’ve been able to hold your tongue? Well now it’s time …
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