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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.

Lavender and Red Wine Sorbet Recipe

Brought to you by Beechwood Inn

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Cook Time: 20 min	Prep Time: 1 hr
Yield: 10 servings	Inactive Prep Time: 1 hr

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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