Dessert Recipes Using Your Garden Produce!

Mint Lemon Sorbet (Makes 2 1/2 cups)

You will find this sorbet incredibly refreshing on a hot, summer day. The lemon is tart, and the mint is cool and refreshing.

Fresh lemons
  • 1 cup sugar
  • 1 cup water
  • 1 cup freshly squeezed lemon juice
  • .8 oz ounces of fresh peppermint leaves
  1. In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Cook for one minute after bringing the sugar mixture to a boil.
  2. Remove from heat and add mint leaves to sugar syrup. Steep mint leaves for 5 minutes. Remove mint leaves and discard in compost bin.
  3. Let the sugar mixture cool in the refrigerator.
  4. Juice your lemons. Place the lemon rind in your compost bin, so it doesn't go to waste. Keep your lemon juice chilled.
  5. After the sugar syrup is cool, mix in the lemon juice. Make sure the mixture is thoroughly chilled.
  6. Freeze the mixture in your ice cream maker.
  7. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze it in your freezer until it is frozen semi-solid. Use a fork to mix it up, then put it back in the freezer and freeze the sorbet until it is firm. Put the sorbet in a food processor or blender and process it until smooth.
  8. Place the sorbet in an airtight container and freeze until ready to serve.

Balsamic Strawberries with Whipped Mascarpone Cheese

This recipe is from HEB. If you haven't had strawberries with balsamic vinegar, you're in for a delicious surprise!

  • 3 1-Pint Baskets (24 oz) strawberries, hulled, halved
  • 1/2 cups balsamic glazing sauce
  • 1/2 cup chilled mascarpone cheese
  • 1/2 cup chilled whipping cream
  • 1/2 tsp vanilla extract
  • 2 Tbsp white sugar

Combine mascarpone, whipping cream, vanilla, and sugar in a medium bowl. Whisk until thick, soft peaks form. Cover and refrigerate. In a large bowl, add berries and drizzle with balsamic glazing sauce and toss to blend. Let stand 30 minutes, stirring occasionally. Divide berries and glazing sauce among 6 goblets. Top with mascarpone mixture.