Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, June 28, 2011

Lemon Sorbet with Strawberry Coulis

Just because I don't bake doesn't mean I can't do dessert.  We had some strawberries that my wife Robin had picked from her garden a few days before that no one was going to eat so I cut off the tops and threw them in the cuisinart with a tablespoon of sugar, eight to ten fresh mint leaves and a tiny splash of balsamic vinegar.  Ran it until it was very smooth, nearly a minute, then refrigerated it for an hour.  So good spooned over our local Blue Moon Lemon Zest sorbet, the perfect finish to our summer bbq.

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