Flavoured Aromatic Herb And Fruit Oil Recipes

FLAVOURED AROMATIC HERB AND FRUIT OIL

Flavoured Aromatic Herb and Fruit Oil image

I always make my own flavoured oils and vinegar - I use them for cooking and also to give as gifts. I am lucky enough to have a garden large enough in which I can devote large areas totally to herbs, rare plants & flowers. This is my "Standard" recipe for cold infused flavoured herb & fruit oils. You can use any fresh herbs which you have available, even if it is only one type - it will still provide you with a wonderful flavoured oil for cooking, baking and gift giving! You can add the fruit zest if you wish - it's a moveable feast in which you get to choose!

Provided by French Tart

Categories European

Time P14DT15m

Yield 2 Pint Bottles

Number Of Ingredients 12

Ingredients

1 1/8 liters olive oil
rosemary
tarragon
lavender
bay leaf
thyme
marjoram
basil
6 -10 black peppercorns
2 slices orange zest or 2 slices lemon zest
2 red chilies (optional)
2 -4 garlic cloves, peeled (optional)

Steps:

First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
Ensure they are dry before addng to the bottles.
Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
Shake the jars/bottles on a daily basis.
After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
Use within 6 months.
Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.

Nutrition Facts : Calories 4550.8, Fat 514.8, SaturatedFat 71.1, Sodium 10.3

FRUIT-AND-HERB SORBETS

Fruit-and-Herb Sorbets image

A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.

Provided by Greg Lofts

Categories Dessert & Treats Recipes

Time 4h40m

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

2/3 cup sugar
2 peeled strips (each 2 inches long) lemon zest, plus 4 teaspoons fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 cups 100 percent Concord-grape juice, such as Welch's, chilled and divided
2 rosemary sprigs
3 cups 100-percent-juice cranberry-apple juice, such as Apple & Eve, chilled and divided
3 mint sprigs
3 cups guava juice made from 100 percent juice, chilled and divided
3 basil sprigs

Steps:

In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.

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