A sweet and sour, herbaceous apricot lavender sage shrub plus a bright apricot shrub gin spritz to make from it.
This unique pasta salad with sweet apricots and salty prosciutto is an excellent addition to any summer event.
I really like making ice cream. It is involved and makes a mess (at least with my ice cream maker and tendencies to do too many things at once), but the result is always very tasty. And you get to pick your own flavors. Or make some unusual ones. Like grilled apricot. Check out this recipe as a Food52 contest entry here. Because this ice cream is made with egg whites rather than egg yolks, it has a much lighter texture and flavor that goes well with the slight tartness and subtle caramelized flavor of the apricots. I tried using…Continue Reading