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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.


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


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.


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


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.