Cranberries for dessert? Natural sweeteners and a touch of brown sugar soften the tarty berries, which provide vitamin C.
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
Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!LEARN MORE