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Last year, Jill and I attended a dinner in Germantown just outside Philadelphia at the historic Awbury Arboretum. We did a foraging walk and learned about a few wild edibles you can consume. The best part was the dinner they made out of all foraged greens! They shared a few of the recipes on Philly.com and I got permission to share them with you here. This is the foraged young birch sorbet from Partyspace.com, a division of Jeffrey A. Miller Catering:
Young Birch Sorbet
- 1 quart young birch and sassafras branches
- 1 vanilla bean
- 2 cups sugar
- 1/4 cup fresh lemon juice
- 1 quart local berries
- Mexican licorice (or fresh mint, if you can't forage licorice)
- Chop branches coarsely with a cleaver, sharp heavy knife, or small ax.
- Simmer branches with vanilla bean in cold water to cover for 30 minutes. Let cool.
- Strain out branches, and add 2 cups of the liquid to the sugar, and heat until sugar dissolves.
- Put birch mixture and lemon juice into an ice cream maker, and follow manufacturer's instructions to make sorbet.
- Serve sorbet on a bed of berries sprinkled with minced licorice greens or mint.
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