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    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
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      FERN BAR: Crème Fraîche Panna Cotta

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      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      The Art of Garnishing a Cocktail

      July 6, 2020

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

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      FERN BAR: Churros

      July 29, 2019

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      August 6, 2019

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

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      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

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      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

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      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

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      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

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      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

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      HANDLINE: Fish Market

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

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      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

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      The Art of Garnishing a Cocktail

      July 6, 2020

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      September 30, 2019

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      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

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      February 14, 2019

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      Late Summer Harvest at Two Belly Acres

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      LOWELL’S: End of the Year Kiwi Harvest and…

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      From Whole Vegetable to Whole Farm

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

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      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

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      FIELD GUIDE FEATURE: The Nectary

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LOWELL’S: The Best Chocolate Sorbet

by Joni Davis July 26, 2019
written by Joni Davis July 26, 2019

This is one of the very first desserts I made as pastry chef at Lowell’s. Being in charge of a dessert menu which included a vegan option was very daunting and I wanted to steer clear of the “just give them fruit” ethos. Enter the Chocolate Sorbet. The recipe comes from a pastry chef hero of mine, David Lebovitz. He has provided me with endless inspiration and this brilliant sorbet was my debut vegan option, served with poached pears and candied almonds. As my time here at Lowell’s comes to a close, it seems only fitting that my last entry for the blog is for this lovely sorbet. All who ate it immediately loved it, and this gave me the confidence I needed to carry on with a job that felt quite far out of my comfort zone. I’ll miss making desserts at Lowell’s, but not as much as I’ll miss the wonderful people I’ve been lucky enough to share that little kitchen with.

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I personally feel that this sorbet is better than chocolate ice cream. It is deep, dark and rich – a truly delicious, pure chocolate experience. The magic of this sorbet comes in the process, not just the ingredients. Of course make sure your chocolate is at least 65% cocoa solids and that your cocoa is best quality you can afford. More importantly, don’t skip the blending step, this is what emulsifies the cocoa butter into the water to ensure a silky smooth end result. Also, there are two measurements for water, one lot you add at the beginning of the process, the other you add towards the end.

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1 ½ cups water
1 cup sugar
¾ cup cocoa
pinch salt
6 oz. chocolate, chopped into small pieces
½ t vanilla
¾ cup water

Bring the 1 ½ cups water, sugar, cocoa and salt to simmer. Watch the pot carefully as you bring it up in temperature, this can easily boil over the sides of the pot if left unattended. Once it comes up to a hearty simmer, whisk for 45 seconds and remove from the heat. Add the chocolate and vanilla and let sit for a minute or two to allow the chocolate to melt. Whisk the chocolate in, and then add the water and whisk again until everything is well combined. Transfer the mixture to a blender and blend on high speed for 20 seconds. Pour into a container and let it cool before refrigerating overnight. Once fully cold, the sorbet base is quite thick. Before spinning it into sorbet, whisk it really well to loosen it up. If it is super thick you can whisk in a bit of water. Freeze in an ice cream maker according to manufacturers instructions and prepare to swoon.

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