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Roasted Blackberry Sorbet

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Roasted Blackberry Sorbet
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Servings: 4 people
Ingredients
  • 1 pint fresh or frozen blackberries if you're using frozen do not thaw first
  • 1 bottle Snowdon House Elderflower Vinegar
Instructions
  1. Preheat oven to 400F. Line baking sheet with parchment paper or silicon baking map.

  2. Roast blackberries for 10 - 15 minutes until very juicy. Cool blackberries to room temperature. You can place them in the fridge to speed up this process.

  3. Place Snowdon House Elderflower vinegar in ice cream maker, add roasted blackberries and turn on ice cream maker. Will take approx 10 -15 minutes.


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Almond Shortbread with Grilled Stone Fruit

Almond Shortbread with Grilled Stone Fruit
Almond Shortbread with Grilled Stone Fruit
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Almond Shortbread with Grilled Stone Fruit
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Dessert
Ingredients
Shortbread
  • 1 pound butter
  • 1/2 cup ground almonds
  • 1 cup sugar
  • 4.5 cups flour
Fruit Toppings
  • 2 peaches
  • 2 apricots
  • 2 red plums
  • 1 bottle Snowdon House Peach Sambucca Vinegar
  • Vanilla Ice Cream or Whipping Cream
Instructions
Shortbread
  1. Cream butter until fluffy.

  2. Add sugar, almonds and gradually add flour.

  3. Form dough into 2 logs and cut into 1/2 inch slices approximately 3 inches in diameter and bake at 300F for 20 -25 minutes until golden brown.

Fruit Toppings
  1. Place fruit on medium heat on grill watching that the fruit does not burn but is grilled and has grill marks.

  2. In saucepan gently reduce peach & ginger vinegar until quite thick. This takes about 10 minutes.

  3. Plate shortbread and place there pieces of grilled fruit on top. Pour Peach Sambucca over the top and serve with ice cream or a dollop of whipping cream.

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Douglas Fir Sorbet

strawberry and fir sorbet
strawberry fir sorbet
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Strawberry Fir Sorbet
Course: Dessert
Servings: 4 people
Ingredients
  • 1 Bottle Snowdon House Strawberry & Fir Vinegar
  • Ice Cream Maker
Instructions
  1. Prepare ice cream maker chamber the night before to ensure it is frozen.

  2. Place Snowdon house Strawberry & Fir Infused Vinegar in ice cream maker and turn on. Will take 20 -30 minutes until frozen. Serve in a sorbet or clear  glass dish and top with a strawberry and dessert wafer. 

  3. If you don't have an ice cream maker you can place the vinegar in a stainless steel bowl in the freezer and stir in the vinegar once an hour for 3 - 4 hours. You will get a courser product, more like a granita.


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Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit

Dessert Pizza

Enjoy a delicious, fruit-filled dessert with very little mess. The fresh fruit can be changed as plants ripen and are harvested, making this a fabulous dessert that changes with the seasons!

Cranberry Ginger Bread

Dessert Pizza
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Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit
Course: Dessert
Ingredients
  • 1 Package Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1/2 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1 Can Your Favourite Cider or Ginger Ale
  • 1/2 Cup Cream Cheese
  • 1 tbsp Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Fresh Fruit I would suggest a mango, raspberries, blueberries or strawberries.
Instructions
  1. Mix the Cranberry & Ginger Cider Bread mix with a can of cider in a bowl. Make sure it is well mixed.

  2. Prepare your cookie sheet for baking by placing a piece of parchment paper on it, draw a 10 inch circle on the paper as a guide (I use a dinner plate as a guide). Place the mixed dough on the parchment paper and pull to the edges of the circle, level the dough as evenly as possible.

  3. Bake for 15 - 20 minutes 350 degree oven check with knife to ensure it is done. Let cool on the counter. 

  4. While your pizza is cooking place your lemon Verbena Vinegar on the stove in a small pot and reduce until about half the vinegar is left let it cool.

  5. Once the dessert pizza is cool mix your icing sugar with your vanilla and icing sugar, creaming well and spread on the top of the pizza . Slice the fresh fruit for the topping place fruit on top of pizza and drizzle with the lemon verbena infused vinegar reduction. I find it easiest to cut this dessert with a pizza cutter.

 


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Lemon Verbena Sorbet

lemon verbena sorbet

 

lemon verbena sorbet
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Lemon Verbena Sorbet
Course: Dessert
Ingredients
  • 1 cup lemon verbena leaves
  • 1 cup fine sugar
  • 1 ¼ cup Lemon Verbena Vinegar
  • 2 cups cold water
Instructions
  1. Grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a green paste (about 30 seconds). Scrape down the sides as necessary.

  2. Add the Lemon Verbena Vinegar and process for 15 more seconds, then add water.

  3. Pour pureed mixture into an ice cream maker and freeze according to the maker’s instructions. Serve immediately.


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