Douglas Fir Sorbet

(from Jerry Traunfeld of "The Herbfarm")

This wonderfully refreshing ice has been a signature intermezzo course at The Herbfarm Restaurant for many years.  For the best flavor, be sure to use fir that is freshly cut.

NOTE from Rick and Rob - we serve this as a dessert with either Thanksgiving or Christmas dinner.

3 cups Water

1 cup Sugar

About 1 quart fresh Douglas Fir branch tips, washed

3 Tablespoons freshly squeezed Lemon Juice

1/2 cup Champagne (optional)

Heat the water and sugar in a medium-sized saucepan.  As soon as it comes to a full boil, drop in the fir branches.  Stir to submerge them, then cover and remove from the heat.  Let the syrup steep for 30 minutes.  Pass the syrup through a fine strainer and stir in the lemon juice and champagne.  Freeze in an ice cream maker.