Summer Tease

Mandarin Mint Sorbet

Ingredients About 4 cups of sorbet
3/4 cup sugar
1 cup water
Zest of 2 mandrins
2 1/2 cups fresh tangerine, clementine or satsuma juice (from 12 to 14 fruits)
6 tablespoons fresh lime juice, or as needed
3 or 4 sprigs of mint.

Procedure

To make a sugar syrup, whisk together the sugar, zest and water in a small saucepan, place over medium heat, and bring to a boil. Boil for about 30 seconds, or until the sugar dissolves and the mixture is clear. Remove from the heat and pour into a bowl through the sieve with crushed mint. (You don't want a heavy mint taste, just a hint to keep your guest puzzled) Let cool.

Stir in your mandarin juice, and 4-6 tablespoons lime juice into your bowl of simple syrup. Taste and add more lime juice if needed to create a strong sweet-tart balance. Strain through a fine-mesh sieve positioned over a bowl. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor. Now your ready to churn in your favorite ice cream freezer.

Ginger Snap Cookies
Peach Ice Cream on Sarah's Famous Ginger Cookies

The peaches came from Sarah's family Ranch in Chico
Ingredients
1/2 cup butter

1 cup white sugar

1/4 cup molasses

1 egg

2 tsp baking soda

2 1/4 cups flour

1/2 tsp clove powder

1 tsp ginger powder, Plus 1/4 tsp for raw sugar mixture

1 tsp cinnamon powder

1/2 tsp salt

1/4 cup candied ginger (chopped in to pea size pieces)

1/4 cup raw ginger root (chopped in to pea size pieces)

1 cup raw or Turbinado sugar

Mix butter and white sugar till creamy. Add the egg and molasses. Sift the next 6 dry ingredients together. Add to wet mixture, a little at a time. Fold in both the raw and candied ginger. Chill dough for one hour. Heat oven to 325 degrees. Mix 1/4 tsp ginger powder to raw sugar in a shallow dish. Roll dough into 1" balls. Then roll the balls in raw sugar/ginger mixture. Place on baking sheet lined with parchment paper.

Bake for 15-17 minutes.

Let the cookies cool and stuff with your favorite ice cream. Place sandwiches on tray cover and cover with suran wrap or wax paper and freeze.