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Jasmine Sorbet - from Bacchanalia
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Light and with a bit of tang, this sorbet comes from Bacchanalia and was featured in "Atlanta Cooks: 125 Recipes From 25 Top Atlanta Chefs" (by Melissa Libby, Longstreet Press, 2001, $29.95).
To make simple syrup, bring equal amounts granulated sugar and water to almost boiling and remove from heat (sugar should dissolve completely). Keep in the fridge -- it's great added to iced coffee. -- Jeanne Besser, Bob Townsend
Hands on time: 20 minutes Total time: 2 hours and 20 minutes Serves: 4
Ingredients:
-
1/2 cup freshly squeezed lemon juice
1/2 cup buttermilk
1/2 cup brewed jasmine tea
1/2 cup simple syrup (see above)
Instructions:
In a bowl, combine lemon juice, buttermilk, tea and simple syrup. Chill for an hour. Freeze in an ice cream maker according to manufacturer's instructions. This will freeze much faster than ice cream.
Notes:
Total time for this recipe includes 1 hour of chilling time plus an additional hour in an ice cream freezer but check manufacturer's instructions for proper time.
Nutrition:
Per serving: 59 calories (percent of calories from fat, 4), 1 gram protein, 14 grams carbohydrates, no fiber, trace fat, 1 milligram cholesterol, 34 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: Bacchanalia
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