Cranberry Lavender Sorbet with a Hazelnut WaferServes 8
Cranberries for dessert? Natural sweeteners and a touch of brown sugar soften the tarty berries, which provide vitamin C. Because the sugar content is low, the sorbet has a firm texture.
2 cups cranberries
3 cups apple juice
1/4 cup brown sugar
1 tablespoon honey
1 tablespoon minced ginger
1/2 teaspoon dried, organic lavender flowers
1. Place all sorbet ingredients in a medium pot, stir, and simmer over low heat for 15 to 20 minutes. Remove from heat and let cool 30 minutes.
2. Place mixture in a blender on high for three minutes. Strain through a fine mesh strainer and refrigerate for 2 hours.
3. To freeze the sorbet, follow the ice cream machine’s directions.
1 cup raw hazelnuts (whole)
1/2 cup brown sugar
3 egg whites
1. Mix hazelnuts, brown sugar, and egg whites in a food processor for 2 minutes.
2. Remove the mixture and place on a piece of parchment paper. Place another piece of parchment paper on top and press with your hands into a 1/2-inch thick rectangular log. Then with a rolling pin, roll to 1/4-inch thick. Remove the top piece of parchment paper and cut the hazelnut mixture in to 2-inch-wide strips. Don’t cut through parchment paper when cutting strips. Place your knife on hazelnut mixture and press down gently.
3. Bake at 300 degrees F for 10 to 13 minutes, or until wafers are golden brown. Remove from the oven and let cool. Do not refrigerate.
4. Serve 4-ounce scoops of sorbet, accompanied by 2 wafers.
Suggested Wine: 2003 Riesling Ice Wine, Hainle, Okanagan Valley, B.C. (certified organic grapes)
240 calories, 9g fat, 39g carbohydrates, 3.7g protein