Fresh Berries With Basil Sorbet And Lavender Crisp... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a cool refreshing desert that is easy to make but looks quite impressive. It will make you look like an expert Dessert Chef Perfect for a pool party or backyard cookout. Ingredients:
1/2 cup fresh whole red raspberries |
1/2 cup fresh strawberries, trimmed and sliced in half |
lemon syrup |
5 tbls water |
2 tbls sugar |
2 ounces fresh lemonade |
lavender crips |
2 tbls light corn syrup |
2 sprigs lavender, crushed |
basil sorbet |
15 basil leaves (leave a few whole ones for garnish) |
6 tbls water |
2 tbls sugar |
2 tsp fresh lemon juice |
Directions:
1. The day before serving.
2. LEMON SYRUP
3. Combine Water, Sugar and Lemonade in a small saucepan and stir until Sugar dissolves completely. (Warm slightly if you have to.) Cover and refrigerate 24 hrs.
4. LAVENDER CRISPS
5. Preheat oven to 325 degrees. Heat Corn Syrup over medium heat for 1 minute or until it thins out. (I heated the entire bottle in a pan of water or you could microwave it)
6. Using a brush, brush Corn Syrup on a cookie sheet or Silpat mat and sprinkle with Lavender. Bake for 7 minutes and let cool. Break into large pieces.
7. BASIL SORBET
8. Finely chop half the Basil leaves. Combine chopped Basil with 2 Tbls. Water and set aside. Combine the remaining Water with the Sugar and cook until it dissolves completely and forms a syrup. (2 – 3 Minutes). Add the Syrup and Lemon Juice to the chopped basil and freeze for 8 hrs. stirring the mixture every few hours.
9. TO ASSEMBLE
10. Fill a Martini glass or Flute with Berries. Top with Lemon Syrup, a small scoop of Basil Sorbet, and Garnish with a Lavender crisp (Try to arrange it so it stands up) and whole Basil leaves. Repeat for each serving…
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