Inspired by West 13th Street - Red Clover Sorbet

West 13th Street in Manhattan sits on the fine line that divides Greenwich Village from The Meat Packing District. Personally, I have no idea where one begins and the other ends. However, taking up most of West 13th between Greenwich and 7th Ave is the Integral Yoga empire and I'll bet you $20, no, $20,000 bucks that I know what those folks call it. "The Village" is just a so much more yoga-y than a big ol' side of beef.

For those who do not live in NYC, let it be known that Integral is not merely an exercise studio but a book store, a natural food market, a spiritual center, and an apothecary. It's a peaceful place full of incense and leggings but I hardly ever go there. The first time I went to a class, I did all the physical movement just fine but before we could get it going, there was chanting. Not a little "om shanti" sprinkled here and there but like a whole lost scroll's worth of sanskrit. I don't know about you but I don't speak sanskrit. Perhaps in a past life but not in this one so, you know, I was a little lost.

Thankfully, there's no harmonic convergence required to shop at their market where I recently I bought a bag of dried red clover. I was going to steep it and drink it as a tea but I guess I just have to admit I'm weird and I try to sugar up and freeze everything. Whateves.

West 13th Red Clover Sorbet

5 cups boiling water

2 cups sugar
3 cups red clover tea

4 tablespoons ginger

6 table spoons lemon juice

4 teaspoons lemon peel

Pour boiling water over tea and let steep for one hour. Strain, return to pot over medium heat. Stir in sugar and ginger. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl. Discard half the ginger and replace the rest.

Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into a large glass baking dish. Cover and freeze until solid, about 6 hours.

Scrape from pan so it has a nice grainy texture then store in an air tight container.

Yum!