Blood Orange Sorbet with Edible Flowers

Sweet, yet tangy, this brightly colored sorbet is both delicious and eye-pleasing, especially when garnished with blood orange rind and edible flowers.
Blood_Orange_Sorbet_with_Edible_Flowers_01_0

Ingredients:

2 cups Ready-Set-Serve Proprietary Blend Orange Juice
2 cups blood orange juice
2 blood oranges
1 cup sugar
Edible flowers

Instructions:

Simmer juice and sugar until mixture begins to thicken. Cool and place mixture in an ice cream maker. When thick and nearly solid, store in an airtight container; freeze.
Cut two blood oranges in half; remove pulp. Fill “bowls” with large scoop of cold sorbet. Garnish with edible flowers; serve on top of blood orange slice.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.