My sorbet was made with last years rhubarb and strawberry jam. I simply mixed a little water into the jam to thin it out a little bit and froze it in my ice cream machine. Using home-canned fruits, jellies and jams to make sorbet works really well. They have the perfect amount of sugar and the pectin in them results in a very smooth texture.
I used a variety of mint on this dish. Mint is also a very classic palate cleanser for obvious reasons. The types seen here are; mint, lemon mint, peppermint, spearmint and catnip (also known as catmint). There is also some reduced balsamic vinegar for an added tang.
Organic Strawberries - Culton Organics
Organic Rhubarb - Culton Organics
Organic Mints - Weaver's Way