Arbor Gate's Picks of the Month
Watermelon and Basil Sorbet
2 cups Watermelon juice
2 cups Water
1/4 cup packed basil leaves
In a 2-quart saucepan set over medium-high heat, add the water and sugar. Bring the pan to a boil and add the basil leaves to the pan. Remove from the heat, and allow the basil to steep in the syrup for 10 minutes. Strain and chill completely. After the syrup is chilled, add to cold watermelon juice and pour into the ice cream maker. Mix sorbet according to the manufacturer’s suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.
3 cups Pink grapefruit juice, fresh squeezed (about 7 grapefruit)
1� cups water
2/3 cups sugar
2 large sprigs rosemary
1/3 cup vodka
1 � tsp Rosemary, finely chopped
Fine white sugar (optional)
* For sugared rims, dip rims of stemmed glasses into a thin coating of light corn syrup or water and coat with fine sugar.