Red raspberry

Raspberry (Rubus idaeus) Raspberry Sorbet 175g granulated sugar 250ml water juice of ½ lemon 450g raspberries Place the sugar in a pan with the water. Heat gently until the sugar has dissolved, then boil for 1 minute until the mixture is slightly syrupy. Pour into a bowl, add the lemon juice then cool.  Press the raspberries through a sieve, then pour the sugar syrup over the pips in the sieve to extract as much juice as possible. Pour the mixture into a shallow container and put in the freezer. After 2 hours take out and break up the ice crystals with a fork, then return toRead More →


Fennel (Foeniculum vulgare) Above the lower plants it towers, The Fennel with its yellow flowers; And in an earlier age than ours Was gifted with the wondrous powers Lost vision to retore. It gave new strength and fearless mood; And gladiators, fierce and rude Mingled it with their daily food; And he who battled and subdued, A wreath of fennel wore. ~Henry Wadsworth Longfellow–“The Goblet of Life”    One of the nine sacred herbs of Anglo-Saxons, fennel has been an important herb through the ages. Description This tall growing perennial (over 2m) with its blue-green feathery haze (or purple-bronze in the case of bronze fennel, F. vulgareRead More →