Already yesterday night at the very first tasting both sorbets reached a high score in our internal ranking: the apricot fresh and velvety, the rose boozy, sweet and intense. Combine the two, for your climb of Olympus (where the gods live). rose sorbet 250 ml rose syrup 250 ml Rosé Chill the mixture thoroughly, then freeze it in your ice cream maker. apricot sorbet (by David Lebovitz, The Perfect Scoop) 1kg ripe fresh apricots 250 ml water 200 g […]
It’s great eating outdoors. After all, everything tastes better outside. At times I love to indulge in the Victorian fashion for packing everything from mint sauce to silver teaspoons and starched napkins into a picnic basket heading to my favourite place by the lakes. However, usually I choose the simple approach for outdoor lunches. A chilled gazpacho, bread and olive oil are quickly taken to a shady place in the garden or to a sun chair on the balcony. minimalist gazpacho […]
My garden rose syrup is the start from every rose scented summer treat, from rose jam to rose petal ice cream. Early in the morning I go out in the garden and gather a basketful of newly opened rose blossoms. They are best picked after the dew has dried, but before the oil has driven off by the sun at ten or eleven. The petals must be strained out before adding sugar and reducing the rose […]