–from the kitchen of Casey-Mae McGinley, farmer’s wife, based on rosemary sorbet recipe from Joy of Cooking Combine in a medium saucepan: 2 ¼ cups water and ½ cup honey. Heat over medium heat while stirring, just until honey is dissolved in the water. Stir in 7 or 8 stems of lemon-basil with leaves stillContinue reading “Lemon Basil Sorbet”

–from the kitchen of Beth, CSA member 1 cup water  1 cup sugar Boil water until sugar dissolves Remove from heat Put in 1-2 stems lemon basil Place top over pot and let sit for 1-2 hours Strain and keep in refrigerator for up to a month Add to club soda or sparkling water, adjustingContinue reading “Lemon Basil Soda”