Honey Roasted Fennel Sorbet with Pickled Blueberries

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Honey roasted fennel sorbet

Pickled Blueberries

Ingredients	Directions
½ cup Michigan apple cider vinegar ¼ cup Michigan maple syrup ½ tsp salt 1 cup fresh Michigan blueberries	1. In a medium sauce, heat the maple syrup, vinegar, salt until all ingredients are dissolved 2. Wash and pick through the blueberries discarding any blueberries that are not firm. 3. In a shallow heatproof container and once the mixture, cools to 140F pour over the blueberries.
Nutritional Information	Servings 1
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	314 kcal 0.54g 0.05g 0mg 1196mg 75.4g 3.6g 1.1g

Fennel Sorbet

Ingredients	Directions
2 medium size Fennel bulb with fronds 1 T oil 1 cup Michigan local honey 1 lemon, halved ½ cup white wine ¼ tsp salt (coarse)	1. Preheat oven to 350F 2. Quarter fennel bulbs remove the green stalks and fennel fronds. Reserve fennel stalks and fronds. Rub the quartered fennel bulbs with oil. 3. On a baking sheet place, quartered fennel bulb in the oven along with the halved lemon cut side down and roast for 25-30 minutes. 4. While the fennel roasts. In a medium saucepan, add 1-cup honey ½-cup white wine and heat over medium low heat until honey is dissolved. Chop fennel stalks & fronds and simmer for 5-8 minutes. Strain fennel stalks & fronds and reserve liquid. 5. While fennel is still warm place into blender or food processor along with honey syrup liquid, juice from the charred lemons, and blend until smooth. 6. Place into an ice cream make and churn until smooth and creamy.
Nutritional Information	Servings 1
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	1361 kcal 14.7g 1.4g 0mg 850mg 320g 16.8g 7.5g