Flavoured Aromatic Herb And Fruit Oil Recipes
FLAVOURED AROMATIC HERB AND FRUIT OIL
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
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
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
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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