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HONEY BASIL SORBET

YIELD: Makes 2 cups

INGREDIENTS

1 cup – kalamata black olives, pitted

1/2 cup – walnuts

1/4 cup – dried figs or dates

1/4 cup – olive oil

1 T – balsamic vinegar

1 T – honey

zest of 1 orange

1 T – capers, drained

1 tsp. – thyme leaves

DIRECTIONS

Add all the ingredients through the honey to the food processor and pulse to minced texture, do not puree’. 

Remove to a bowl and stir in the orange zest, capers and thyme.  

Serve with warm pita or french bread.

TIP

Double this recipe and store in a glass jar up to 2 weeks.

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