Fruit And Herb Carafe Recipes

Steps:

• In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
• Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.

Steps:

• Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside.
• Rinse the fruits and tap dry with paper towels.
• Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces.
• Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple.
• Add peach and strawberries to apple. Add dressing and mix gently.
• Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately.
• ENJOY.
• NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown.
• NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.

Steps:

• Place the fruit, sugar, and basil in a large pitcher. Using a wooden spoon, crush the mixture until it forms a rough mash. Stir in the vodka. Just before serving, pour the prosecco over the mixture and serve immediately over ice. Garnish with a sprig of fresh basil.