The past month’s deluge has been my basil plant’s mortal enemy, but a true friend to my rosemary, thyme and sage plants — they’ve gone into overdrive, growing lush and flavorful from the extended soak. With the herbs spilling from the pot, I’ve been working them into as many dishes as possible. They’ve been a great addition to marinades and add a lot to grilled dishes and salad dressings, but I also revisited an old favorite last weekend and ended up with a delicious jar of rosemary-thyme syrup.


It’s been wonderful spooned over fresh blueberries (or as an old reliable topping for couche-couche), but I wanted to do a little more with it this time around. Drinks seemed like a natural pairing with the syrup, so I muddled some fresh cherries with it, added a lemon slice, and topped off the glass with cold club soda. (It was too early in the day for Prosecco, but I’ll give it a try for brunch sometime.)


Inspired by this success, my thoughts turned toward dessert. We had a few bordering-on-overripe peaches in the fridge that, when cooked down with about 1/2 cup of the syrup and frozen in my ice cream machine, became my new go-to sorbet.


If the sun we’ve had for the past few days holds (fingers crossed!), I may not need to experiment quite so much with my herbs next weekend, but I’m glad I was able to use the dreary weather to my advantage.

Rufus and recipes after the jump

I really think our boy’s going to be a surgeon someday, considering the precision with which he eviscerates his toys.

Don’t let the guilty look fool you. He’s only bored.

“Who, me?”

“Yes, you.” <Slump>

Rosemary-Peach Sorbet

4 large, ripe peaches
1/2 cup rosemary-thyme syrup (recipe follows)

Peel peaches and slice over a small saucepan to catch juices. Add syrup and cook over medium heat for about five minutes, or until peach slices begin to soften and break apart. Cool in pan for about 10 minutes, then purée in blender or food processor till smooth. Refrigerate until completely cooled, then freeze in an ice cream maker according to manufacturer’s instructions.

Rosemary-Thyme Syrup

1 cup sugar
1/2 cup water
3 tablespoons honey
3 sprigs fresh rosemary
4-5 sprigs fresh thyme

Combine ingredients in a saucepan. Bring to a boil over medium heat. Boil 5 minutes. Remove from heat, and cool completely. Remove and discard rosemary and thyme.


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