Which herbs would work best in a kiwi sorbet?
Someone gave me about five pounds of kiwis. I's like to make sorbet with them and use up some of the herbs I just cut from my garden, too. I've got rosemary, basil, lemon basil, cilantro, thyme, mint, and lavender.
I'm leaning toward the lavender; maybe I could steep it in the syrup for the sorbet after I take it off the stove? Or maybe I should just leave the herbs out altogether. What do you all think?