It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Buttermilk-Lemon Sorbet With Cardamom And Rose Water
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- #112102
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
10 cardamom pods
1 1/2 cup sugar
1 cup water, preferably spring or filtered
5 cups buttermilk
1 tablespoon finely grated lemon rind
1 1/4 cup fresh-squeezed lemon juice
2 teaspoons rose water
1 dash salt
directions
Combine cardamom and sugar with the water in a medium saucepan over medium-high heat. Bring to a boil, then lower heat slightly and boil for 5 minutes.
Remove from heat and let stand until cooled to room temperature. Strain the syrup, discarding the cardamom pods.
Combine the syrup with the buttermilk, lemon rind, lemon juice, rose water and salt. Place in an ice-cream maker and freeze according to the manufacturer's directions.
When the ice cream is done, transfer it to a freezer container with a tight-fitting lid. Let it rest in the freezer for 3 to 4 hours to firm up slightly before serving.
Recipe Source: "Passionate Vegetarian: More Than 1,000 Robust Recipes With Notes on Cooking, Eating, Loving, and Living Fearlessly" by Crescent Dragonwagon (Workman, 2002, $24.95)
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phenomenal
nutrition data
Nutritional data has not been calculated yet.
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