The easiest Begonia flower sherbert
This is so good and so easy. This is what we do for the Begonia festival but
you can do it for nay dinner, desert of party.
Mango apricot sherbert. It can be any fruit
flavor. I looked for lemon but couldn't find it in any large size.
Pick tuberous begonia flowers, wash and remove from the stem. I usually chop
mine with a pair of kitchen shears. Sometimes I have put them into my food
processor. That make a quicker and smaller confetti like pieces.
Soften the sherbert just a bit, place into your mixer and blend the begonia
petals back into it. Add some begonia juice from the petals if you have a
blender. Not essential.
Repack into your Sherbert container or into an already frozen Ice Cream
container for freezer ice cream makers. I only know the brand called Donvier
but there are others.
Serve it as a dessert any way you like.
Confetti Begonia
Sorbet
On large can of frozen concentrated Lemonade. Add water according to the
directions but substitute one of the cans of water with a simple syrup made by
boiling equal parts water and sugar for 5 minutes. This makes the Sorbet less
icy and eliminates the need for double blending. You can add some fresh
strawberries or a can of Strawberry daiquiri mix if you like. Four spoons of
Triple Sec [optional] Mix thoroughly and freeze in ice cube trays or in a
Donvier Ice cream maker. When partially frozen whip the mixture in the food
processor or blender to make it smooth. The more times you do this the smoother
and softer will be the Sorbet.
Serve as a light dessert or as a change between courses of a meal.
Here you will see a picture of some the Sorbets we served for the Pansy Celebration. Starting at #1 at the bottom is Piña-colada, #2 is the Four Fruits Sorbet that we called Lemon Frost, and at the top right is my famous Plum sorbet. Enjoy!
If you are a newcomer to this site a word of explanation is in order. At Weidners
Gardens we plant the field with 18,000 (almost) pansies for customers to dig in the old fashioned field grown tradition. One group of these pansies is a series of violas by Waller Seed Company. That series is called''Sorbet' with names like Lemon Frost Sorbet, Blueberry etc. They all tie in with fruits and a fruit sorbet is a natural. Last year
The first two are from the Donvier Ice Cream Makers recipe book. Thanks, Donvier.
Four Fruit Sorbet, renamed Lemon
Frost
makes about one pint but can be doubled to make a quart.
½ cup sugar with ¼ cup water. I boiled this about 5 minutes and
then cooled it.
8 ½ ounce can crushed pineapple, drained
½ to one very ripe banana, ¼ cup fresh lemon juice ,(I used the
bottled kind, less work)
¾
cup fresh orange juice; 2 teaspoons grenadine syrup.
Put everything in a blender, blend well and then add the sugar syrup and blend
again. Freeze in your Donvier or put the mix in a heavy plastic bag or other
container. The Sorbet stays nice and doesn't get icy and grainy. It was
delicious!
Strawberry Citrus Sorbet
Same as above only the ingredients are as follows.
2 cups sliced strawberries, tightly packed. (I buy strawberries in season and
crush and freeze them so this was easy, I just pulled a couple of bags from the
freezer and didn't really measure.)
½ cup freshly squeezed Orange juice
1 tablespoon fresh lemon juice. I used the same sugar syrup mixture in this
Sorbet since I did not have time to agitate it in the Donvier and wanted to be
sure it was not icy. I put in ¾ cup of the sugar syrup. Puree the mixture
in a blender or food processor. Taste to see if more citrus is needed.
Toward the ends of the evening I became more creative. The Pina/Collada Sorbet came from a bottle of Coconut Milk/pineapple mix. I added some more lemon juice and a bit of orange juice. They all have the sugar syrup to keep them soft. The frozen mix would probably do the same. It was a fun experience.
This is really good! When your plum tree has a crop you have a lot of plums!!! This is one good use.
Recipe for Weidners' Santa Rosa Plum
Sorbet Makes about 1 quart 1 & 1/3 pounds of soft ripe Sta
Rosa Plums.. (how much is that in cups or plums? Not too important.)
7/8 C Water 7/8 C Sugar, boiled 5 minutes to make a simple syrup.(I just made
it a cup of sugar and a cup of water. Wash, cut up and cook plums until tender,
stir occasionally, about 15 minutes Puree using a food processor or blender.,
Chill. Boil sugar and water for about 5 minutes and add to the puree. Put into
the freezer. When partially frozen, whip in the processor about a minute or
until smooth and a bit lighter in color. Freeze again partially then whip
again. Repeat one more time and your sorbet is ready Note. You can freeze it
completely at any stage and just defrost it enough to use an ice cream maker.
You may also take the original recipe and add kirsch to taste before freezing.
The original recipe calls for 1/4 cup water when cooking the plums, but your
plums may be so juicy that they don't need it. I use lots of plums, add just
enough water to keep them from burning. Add sugar syrup to taste. The mix will
be tart and very red and plummy. Serve with whip cream and crisp cookies if you
like.
Lavender Butter to serve on little Crustinis or toast rounds
Butter, Lavender and Orange marmalade
Mash up with your fingers of snip into tiny pieces soft lavender leaves and a few flowers. No particular amound, you'll be mixing to your taste
Add to a mixture of butter and orange marmalade. Taste it by putting some on hot toasted bread. Need more lavender? Wait a few hours to let the lavender flavor mellow then add more if needed. You should have the flavor but not the bitterness.