Simple syrup, the simple answer to herb overload

Photo | Adam Erace purple shiso sorbet Unless you grow your own, cooking with fresh herbs often involves buying a huge bunch that winds up dying a slow, grisly death in a Ziploc tomb. When extra greenage ails you, turn to the saucepot and make simple syrup, my method for dispatching the purple shiso surplus I had from my Christmas Eve crudo. Herbal syrups can be used to sweetened tea or cocktails, or, in this case, as the base for slammin' sorbet. Try tapping your fave sushi spot for fresh shiso - the minty cinnamon-flavored Japanese herb is most often an edible garnish for scallop sashimi - or try this sorbet recipe with basil, mint or cilantro. It's easily adaptable. Your herbs will never go to waste again.

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Simple syrup, the simple answer to herb overload

POSTED: Thursday, December 30, 2010, 8:23 PM

Filed Under: How-To

Photo | Adam Erace

purple shiso sorbet

Unless you grow your own, cooking with fresh herbs often involves buying a huge bunch that winds up dying a slow, grisly death in a Ziploc tomb. When extra greenage ails you, turn to the saucepot and make simple syrup, my method for dispatching the purple shiso surplus I had from my Christmas Eve crudo. Herbal syrups can be used to sweetened tea or cocktails, or, in this case, as the base for slammin' sorbet. Try tapping your fave sushi spot for fresh shiso the minty cinnamon-flavored Japanese herb is most often an edible garnish for scallop sashimi or try this sorbet recipe with basil, mint or cilantro. It's easily adaptable. Your herbs will never go to waste again.

Purple Shiso Sorbet

Go Get This:

1 bunch purple shiso, plus 1 teaspoon finely chopped leaves 2 cups white sugar 4 cups water 2 oranges, juiced and strained of pulp 1 lime, juiced and strained of pulp 1 kaffir lime, zest and juice (optional) Pinch kosher salt Now Do This: Make the simple syrup by combining shiso, water and sugar in a sauce pot and bringing to a boil. Simmer over medium heat 10 minutes, allow to cool and strain twice through a cheesecloth (or wet paper towel-lined sieve) to remove all particles. Make the sorbet base by combing the shiso syrup with the citrus juices and zest and salt. Whisk to incorporate and pour into ice cream maker, according to manufacturers directions. During the end of the cycle, add in the chopped shiso leaves for color. Eat immediately or transfer to a container and freeze.

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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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