Bon appetit!

Blueberry Sorbet with lavender and prosecco

1 c. sugar

½ c. water

10 fresh lavender spears, roughly chopped

4 pints local blueberries

¼ c. lemon juice

Prosecco, as needed

In a small pot, combine sugar, water, and lavender. Bring to a boil, then remove from the heat and check to be sure sugar is dissolved. (If not, boil a minute or two longer.) Place the liquid in the refrigerator and allow to cool.

Strain the lavender from the liquid, then place it in a blender along with 3 pints of blueberries, lemon juice, and a pinch of kosher salt. Blend on high until smooth and strain through a sieve to remove seeds. Place in the refrigerator and let cool completely. Once chilled, gently churn the sorbet in an ice-cream machine following the manufacturer's instruction. Transfer the soft-frozen sorbet to plastic container and place in the freezer until firm.

To serve, layer scoops of sorbet with reserved blueberries in a tall, narrow glass. Present the sorbet to guests, then top each glass with a splash of prosecco.

Anis sorbet

        2 very ripe cantaloupes, peeled, seeded and cut into large chunks

• 12 star anise
• 3/4 cup sugar
• 1/4 cup light corn syrup

1.In a food processor, puree cantaloupe until smooth. This should yield at least 4 cups. In a large saucepan, combine 4 cups cantaloupe puree, star anise, sugar, corn syrup and 1 cup water. Place over medium-low heat and stir just until sugar is dissolved. Remove from heat and let rest for at least 2 hours at room temperature.

2.

Strain through a fine sieve, pressing out as much juice as possible. Pour liquid into an ice cream maker and follow manufacturer's instructions.

Spicy orange sorbet

• 3 cups water
• 1 cup sugar
• 1/2 cup clover honey
• 2 tablespoons finely grated orange peel
• 1 tablespoon chopped peeled fresh ginger
• 2 whole star anise or cardamom pods
• 2 whole cloves
• 1 small bay leaf, preferably fresh
• 2 cups chilled fresh orange juice
• 3 tablespoons fresh lemon juice

Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.

Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.