Rosemary Lemon Sorbet

Oooooo-wee it's a hot one! Forgive me for sounding like a hill billy but when it's 105 degrees, it just comes out. This however, is a very sophisticated yet simple summer dessert that will cool you off in no time. You'll need an ice cream maker of some sort, however. I have a nice 2 quart Cuisinart one I love (you can check them out online here). It has a bowl you can keep in the freezer so it's always ready to be used, no ice necessary! And it's less than $100.

Feel free to swap out the rosemary for another herb. Thyme would be really nice or even mint.

1 cup fresh lemon juice
1 1/2 tablespoon lemon zest
1-2 tablespoon rosemary, minced
2 cups sugar
2 cups water
2 sprigs rosemary

First thing you will do is make a rosemary simple syrup. In a medium sauce pan, put the water and sugar and let it come to a simmer to ensure all the sugar dissolves. Once almost all the sugar is dissolved, put the rosemary sprigs in the sugar water. Turn off the heat and let cool down with the rosemary still in the syrup.

Once the syrup is cooled completely, mix with lemon juice, zest, and minced rosemary. Put in your ice-cream maker and follow the manufactures instructions. Let hard freeze for a few hours and serve.

Stay cool out there friends!

Peach Salad with Caramelized Red Onions & Mozzarella

Oh my oh my! This salad is one of my summer time favorites and since speciality vinegars are wildly available these days, it's a cinch to make. You could add leftover roasted chicken or pork loin and it would be fabulous.

Salad:
3-4 cups clean greens, whatever your family likes
2-3 fresh peaches, sliced
1/2 cup pearl sized mozzarella balls
1/4 cup toasted pine nuts or pecans
1/2 cup caramelized red onions (recipe to follow)

Peach vinaigrette:
3TLB peach balsamic vinegar or white balsamic
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 TLB agave nectar
1/4 cup extra virgin olive oil

In a bowl mix vinegar, garlic, salt and pepper, agave and then slowly stream in olive oil while continuing to whisk.

Caramelized red onions:
1/2 of a medium sized red onion, cut in slices
1 TLB olive oil
1/4 tsp salt
1-2 TLB balsamic vinegar

In a small skillet, heat oil for a minute or so on medium high heat. Add sliced onions and salt. Let soften and caramelize for at least 10 minutes. Stir occasionally. Then add the vinegar and lower heat and let cook for 5 or so more minutes.

Assemble the salad:
In a large bowl layer lettuce, peaces, cheese, nuts and onions. Re-whisk dressing and add enough to barely coat. Toss and serve immediately.


Enjoy!