This is simply the best time of year for Winey and Cheesey and all of us here at L’Auberge Provencale our bed and breakfast in the Shenandoah Valley. After a nice run/walk at the State Arboretum, I was greeted by Bernadette and Phoenix, our two dogs at our Villa La Campagnette. We happily strolled around the pool and came upon the riot of color of our Phlox in full bloom in the garden. I just had to share a picture or two.
When I entered the kitchen at L’Auberge Provencale, a little later this morning, the chef’s were happily canning blueberry/Mint Jam, Spicy Tomato Chutney and Peach/Basil Jam. So yummy and right from our Shenandoah Valley Orchards and gardens here at the inn. Our new Pastry Chef Jason came up with a winning dessert using the fresh local ingredients. The dessert is multi-faceted and time consuming, but one great part of the dessert is the Strawberry Lime Sorbet. And we thought it would be nice to share this sorbet recipe with our wonderful customers.
200 g. sugar
250 g. Water
105 g. Glucose
600 g. Fresh Local Strawberries (or from your local farm market)
60 g. Fresh squeezed lime juice
Bring the water, sugar, and glucose to a boil. Simmer for 5 minutes without stirring. Remove from heat, cool.
De-Stem the strawberries and blend them with the lime juice until completely smooth.
Add to the blender the sugar syrup slowly and emulsify well.
Strain through a fine mesh strainer. Chill for one hour.
Process in your ice cream machine according to the machine’s direction.
At our Shenandoah Valley bed and breakfast, we are serving the sorbet with Vanilla Bavarian, Vanilla Panna Cotta, Pistachio Cake, and the Strawberry Lime Sorbet. If you would like to try the whole dessert, just stop in this summer and enjoy a break in White Post. Winey and Cheesey will be looking for you.