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locust blossom sorbet

Locust Blossom Sorbet: Recipe

Every once in a while I make something I’m really proud of, and this is one of those times. The New Mexico locust trees (Robinia neomexicana) have burst into bloom here in Santa Fe, and their purple-pink flowers are so fragrant, I was sure they’d be tasty, too. I’ve used the flowers of black locust (R. pseudoacacia) in fritters, but I wanted to make the most of both the color and flavor of the New Mexican variety. Plus, it was in the mid-80s here today, and a cool dish of locust blossom sorbet sounded like it would hit the spot. Read more