recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
very delicate and clear looking sorbet for that
2 cups water
1 tablespoon lavender flowers (food grade)*
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons vodka
Found in Health Food Stores,
Gourmet Stores, or use your own hand-dried flowers.
a medium saucepan over medium heat, combine
sugar and 1 cup water until the sugar dissolves.
the lavender flowers; stir until mixture comes
to a boil; reduce heat to low and simmer for
from heat, cover, and let stand for approximately
a fine strainer over a large bowl and pour syrup
mixture through (straining out the lavender
lemon juice and vodka to the strained syrup
mixture; stir until thoroughly blended.
Cream Maker - transfer mixture to ice cream
maker, process according to manufacturer's instructions.
Method - pour into container, cover, and place
mixture in the freezer. When it is semi-solid,
mash it up with a fork and refreeze again. When
frozen, place in a food processor or blender
and process until smooth. Cover and refreeze
until serving time.
vodka (or any other type of alcohol) is the
secret to a soft sorbet. Alcohol itself does
not freeze and adding a little bit keeps the
sorbet from doing the same. Vodka is excellent
to use because it doesn't affect the taste.
be prepared 3 days in advance. Cover and keep
8 - 10
Linda Stradley - What's Cooking America