Douglas Fir Sorbet
(from Jerry Traunfeld of "The Herbfarm")
This wonderfully refreshing ice has been a signature intermezzo course at The Herbfarm Restaurant for many years. For the best flavor, be sure to use fir that is freshly cut.
NOTE from Rick and Rob - we serve this as a dessert with either Thanksgiving or Christmas dinner.
3 cups Water
1 cup Sugar
About 1 quart fresh Douglas Fir branch tips, washed
3 Tablespoons freshly squeezed Lemon Juice
1/2 cup Champagne (optional)
Heat the water and sugar in a medium-sized saucepan. As soon as it comes to a full boil, drop in the fir branches. Stir to submerge them, then cover and remove from the heat. Let the syrup steep for 30 minutes. Pass the syrup through a fine strainer and stir in the lemon juice and champagne. Freeze in an ice cream maker.