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The Seattle Times | Pacific Northwest
Taste

Recipe: Wild Fennel Sorbet

Makes 1 quart

The tall, lacy branches of wild fennel, crowned with umbrella-shaped seed clusters, are a fixture in many Northwest gardens. Their refreshing scent and delicate, licorice-like flavor are perfectly captured in this rejuvenating sorbet.

1 cup fresh fennel leaves, chopped

1 tablespoon dried fennel seeds, crushed

2 cups boiling water

1 cup sugar

1 (2-ounce) package powdered pectin

cup fresh-squeezed lemon juice

2 cups cold water

Fresh fennel blossoms or sprigs, for garnish

Proceed as for rose petal sorbet, substituting fennel leaves and seeds for the rose petals. Garnish with fennel blossoms or sprigs.

Greg Atkinson 2005


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