I started planting some seeds yesterday. Nothing crazy- just green onions, radishes, sweet yellow onions, and a bunch of herbs. I have never grown anything from seed before. How many of you start your gardens from seed? It's definitely another exercise in patience, not that I need any more practice in that area with a toddler running around. I also planted some herbs in a window box that are not from seed. They are too small to harvest anything from just yet, but I needed something that gave more immediate satisfaction. They are also a backup in case my seedlings don't work out. Plus, seeing the tender leaves stretch towards the sun is a beautiful thing. Why should we wait for that? I think we all love to feel the warmth of the sun the same way little plants do.
Herbs are fun to play with in the kitchen. There are so many things you can do with sweet basil, earthy sage, and grassy parsley. Have you tried adding herbs to sorbet? Match made in heaven. This raspberry-thyme sorbet is a great example of something easy and elegant that you can serve at the end of a spring dinner party. Or, if you're like me, you can have a scoop at the end of a regular day as a healthy treat. And good news- you don't need an ice-cream maker!
Thyme simple syrup adds the perfect amount of herbal flavor to the bright raspberries. In mere minutes, this sorbet comes together in the food processor and after about an hour or 2 in the freezer, it is ready to serve! Since I made this sorbet, I've been thinking of other great ways to take advantage of the lovely flavor and color of this icy treat. Put a scoop in a champagne glass and top with some Prosecco? Yes, please! Or perhaps layer it with some dark chocolate cake or chocolate gelato in a loaf pan and freeze it all together for a stunning, rich dessert.
Whatever you decide to do with this sorbet, I know you'll love it. Now that the weather has begun to show signs of an actual spring for many of us, this is the perfect time to try it out!
Makes 1 quart
- 4 cups frozen raspberries
- 1/2 cup thyme simple syrup, cooled (recipe below)
In the bowl of a food processor, add the raspberries and cooled simple syrup. Run the food process for 2 or 3 minutes or until the raspberries have transformed into a smooth, creamy mixture. Transfer to a container with a lid and place in the freezer for about 2 hours or until the sorbet is firm. Serve with a sprig of thyme as a garnish, if you'd like.
Thyme Simple Syrup
- 1 cup water
- 1 cup sugar
- 1/4 cup thyme sprigs (you can mostly estimate the amount here, but just loosely pack the thyme sprigs in the 1/4 cup measure if you want)
Combine the water and sugar in a small saucepan over medium-high heat. When the sugar just begins to dissolve, add the thyme. Bring to a gentle simmer and allow to cook for about 2 minutes. Turn off the heat and let the syrup cool for about 10 minutes before straining it into a jar or lidded container. Cool completely before covering and store in the fridge until ready to use.
*Note: If you have leftover syrup, save it to mix into a cocktail, mocktail, or iced tea.