Sorbets I’m Dreaming Of
Am eating the aforementioned rhubarb sorbet over a pile of lightly crushed nilla wafers – delightful! The rhubarb isn’t actually from my yard, but it could be, in theory, if I were eating my plants rather than nursemaiding them through a summer heat they’re not at all built to handle. Sorbet is remarkably simple, once you’ve gotten past the whole “having an ice cream maker” issue, and it’s cold, and it’s tasty. So now it’s time to play the “make a sorbet out of everything in my garden” game:
- Provençale Herbed Tomato Sorbet
- Watermelon sorbet – not that I expect any actual watermelons from a plant with barely four hours of direct sun, but it’s the thought that counts.
- Mint sorbet, and for safety’s sake, green grape mint sorbet, verjus-mint sorbet, green pea mint sorbet, and coconut mint sorbet. Mint can be invasive.
- Marjoram sorbet – marjoram, oregano, whatever.
- Apricot sorbet
- Prickly pear sorbet – actually the prickly pear is in my backyard neighbor’s garden, but she’s said I can have all her fruits. I have the awesomest backyard neighbor!
- Lavender sorbet
- Rhubarb sorbet – in English this time.
- akvavit pepper sorbet – not actually growing rose pepper, but… whoa.
- raspberry and red bell pepper sorbet – bell peppers, that’s what I was going for, but simple this ain’t.
- Corn, green bean and zucchini sorbet recipes are not forthcoming. Stupid Internet, what good are you anyway?
- Beer sorbet – it doesn’t grow in the garden, per se, but I do put it out to catch earwigs and slugs.