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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: One bottle (25 oz) Red Wine 1/2 cup sugar 4 oz Light Karo Syrup Squeeze of Lemon 1 Tablespoon Dried Culinary Lavender Blossoms Instructions: Pour bottle of wine into a sauce pan add sugar and reduce over moderately high heat to one cup of liquid. Turn off heat and add Karo Syrup, lemon and lavender blossoms. Let steep about 5 minutes. Sieve out lavender and allow to come to room temperature. Chill mixture in refrigerator at least two hours. Process through ice cream maker according to manufacturers instructions (usually about 35 minutes). Transfer to air tight container and freeze at 0 degrees F for at least 4 hours before serving. Scoop Sorbet into frozen glass serving dishes and garnish with fresh mint or even better with organic violets. Notes: When serving our signature gourmet wine dinners we often use this interesting and elegant sorbet as an Intermezzo between the salad and entree. It is always a hit with guests. |
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