Shiho Yoshikawa is the chef at Sweet Rose Creamery in the Brentwood Country Mart. She is inspired by all of the seasonal fruit and herbs at the farmers market right now. She concocts deliciously unique combinations like Elderflower Champagne Sorbet and Candied Cherry Ice Cream with Homemade Chocolate Chips.
Right now she is serving a Blackberry Anise Hyssop Sorbet. Keep reading for her recipe…
Blackberry Anise Hyssop Sorbet
From Shiho Yoshikawa of Sweet Rose Creamery
(Makes 1 quart)
1/3 c Sugar
1 T Lemon Juice
Toss blackberries with sugar and let it sit half a day to over night.
In a non-reactive pan, bring the mixture to a gentle simmer.
Puree all ingredients on low speed in your blender, be careful not to grind up the seed.
Strain and cool over ice bath.
Anise Hyssop syrup
30g/1oz Anise hyssop, cleaned and destemmed.
¾ c sugar
I T honey or aguave nectar
1 ½ c water
Bring sugar, honey and water to a boil.
While it’s hot, pour it over the cleaned anise hyssop. Let it steep for one hour.
Strain anise hyssop and cool the syrup over an ice bath.
Combine cooled puree and syrup together with:
1 T freshly juiced lemon
1/8 tsp salt
Chill mixture in the fridge at least 3 hours or over night.
Churn it in an ice cream maker.
Enjoy with more fresh berries, toasted almond, and fresh whipped cream on top!