Fruit And Herb Carafe Recipes

FRUIT AND FRESH HERB CARAFE

FRUIT AND FRESH HERB CARAFE image

Categories Fruit

Yield 6 servings

Number Of Ingredients 5

Ingredients

4 cups fresh fruit, such as sliced peaches or strawberries
3 Tbs sugar
5 sprigs fresh basil, more for garnish if desired
3/4 cup vodka
1 bottle (750 ml) Italian sparkling wine, such as Prosecco or Lambrusco, chilled

Steps:

in large pitcher, place the fruit, sugar, and basil. Using a wooden spoon, crush the mixture until forms a rough mash. stir in vodka. just before serving, pour wine over mixture and serve immediately over ice. garnish w/ basil if desired.

FRUIT CARAMEL

Fruit Caramel image

One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.

Provided by Yewande Komolafe

Categories sauces and gravies

Time 15m

Yield About 1 cup

Number Of Ingredients 4

Ingredients

1 cup granulated sugar
4 ounces fresh or frozen fruit, peeled if necessary, such as bananas, peaches or berries, chopped into 1/4-inch pieces (3/4 cup)
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 cup heavy cream

Steps:

Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.

HOMEMADE DRIED FRUIT AND HERB TEA

Homemade Dried Fruit and Herb Tea image

Ginger and mint make this comforting mix especially good for settling stomachs after the indulgence of holiday meals. Makes a great gift given in small cloth bags. Steep 2 tablespoons with 1 cup hot water for 3 to 5 minutes, then strain. Sweeten with honey or agave nectar, if you like, and enjoy! I have a hard time finding fennel so have given a substute. Enjoy! Adapted from Whole Foods.

Provided by Sharon123

Categories Beverages

Time 1h

Yield 2 1/2 cups mix

Number Of Ingredients 6

Ingredients

2 lemons, zest removed with a vegetable peeler, finely chopped
2 oranges, zest removed with a vegetable peeler, finely chopped
1 piece ginger, peeled and finely chopped (3-inch)
1/2 small fennel bulb, trimmed and finely chopped (may substitue 1 tsp. ground licorice root or 2-4 whole star anise)
1 cup packed mint leaf
1 cup dried cranberries or 1 cup chopped dried apricot

Steps:

Preheat oven to 250°F
Toss lemon zest, orange zest, ginger and fennel(if using licorice or star anise do not use here) together on a large parchment paper-lined baking sheet. Scatter mint on a second large parchment paper-lined baking sheet and bake, rotating baking sheets and stirring occasionally, until ginger mixture and mint are both dried out, 10 to 15 minutes for the mint and about 45 minutes for the ginger mixture; set both aside to let cool completely.
Crumble mint into a medium bowl then add ginger mixture and cranberries or apricots and toss. For each serving of tea, steep 2 tablespoons of the mixture(if using licorice or star anise, add here) together with 1 cup hot water for 5 minutes. Strain and serve.

Nutrition Facts : Calories 104.2, Fat 0.6, SaturatedFat 0.1, Sodium 28.4, Carbohydrate 30.8, Fiber 10.4, Sugar 11.3, Protein 3.1

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.