LCBO Food & Drink Summer 2016

SEASONAL  SWEET ON LAVENDER

3 In a medium bowl, whisk together sugar and cocoa powder until almost no lumps remain. 4 Bring lavender water to a simmer over medium heat. Whisk in sugar mixture un- til smooth. Simmer for 5 minutes, whisking occasionally. 5 Remove saucepan from heat and add choc- olate. Stir until chocolate has melted and mix- ture is smooth. Let cool to room temperature. Chill overnight in fridge. 6 In an ice-creammaker and following manu- facturer’s instructions, churn chocolate mix- ture until frozen. Scrape into a 3-cup (750-mL) container and freeze until scoopable, about 6 hours. (Sorbet can be stored in freezer for up to 3 days.) 7 Scoop into individual glasses and garnish with fresh berries and lavender or mint sprigs. Makes about 2 cups (500 mL), 4 servings

The chocolate in this decadent sorbet not only adds rich flavour but keeps the frozen treat soft enough to scoop straight from the freezer. 1 tbsp (15 mL) dried culinary lavender 2 cups (500 mL) water 1 cup (250 mL) granulated sugar ½ cup (125 mL) good-quality cocoa powder 2 oz (60 g) good-quality dark chocolate, finely chopped Fresh berries to serve Fresh, organic lavender or mint sprigs for garnish 1 In a mortar and pestle, pound lavender to release its oils. 2 In a medium saucepan, stir together water and pounded lavender. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 2 minutes. Remove saucepan from heat and let stand, uncovered, for 1 hour. Strain water and return to saucepan, discard- ing lavender.

WHAT TO SERVE Fonseca Bin No.27 Reserve Porto LCBO 325506, $16.95 Criollo Bourbon Dark Chocolate Liquor LCBO 428425, 375 mL, $17.95

LAVENDER- CHOCOLATE SORBET

38  FOOD & DRI NK SUMMER 2016