Peanut Butter and Jelly Dessert

Peanut Butter Sorbet
Simple Syrup:
3 cups Sugar
3 cups Water

Combine in a small pot and bring to a boil. Remove from heat once all sugar is dissolved into water.

Peanut Butter Sorbet:
6 cups Simple Syrup (hot)
3 cups Peanut Butter (creamy)

Whisk together the simple syrup and peanut butter in a large bowl. Chill mixture until cold. Spin in ice cream machine.

“Sliced Bread”

Freeze bread of your choice until solid. (Our favorite is honey buttermilk.)

Once frozen, slice 1-2mm thick, or as thin as you can get it. Two slices make one serving.

Gently cut slice bread with a fluted round cutter or another fun shape.

Brush bread with melted butter and toast in a 325 degree oven for about 5 minutes or until golden brown.

Blueberry Granita

Combine in a large bowl:

1 qt Blueberries
Zest and Juice from 1 lemon
¼ cup Sugar

Cover tightly with plastic wrap and place over a boiling pot over water. Allow to steep until fruit looks tired and has released a lot of juice (about 1 hour.) Strain mixture through a chinois and be careful to only get the juice and not the berry pulp. Place into a bowl and freeze solid. Scrape with a fork to serve.


Sugared Blueberries

Combine in a saucepan:

1 cup Water
1 cup Sugar
1 Lemon Peel

Bring to a boil and remove from heat. Strain out peel. Allow to cool until slightly warmer than room temperature. Toss in warm liquid:

1 qt. Blueberries

Strain berries and place on small metal rack until tacky. Once ready, toss berries in white sugar and place on clean dry rack.


To plate:

Spread a little Blackberry Jam on plate. Lay down one piece of sliced bread. Scoop peanut butter sorbet on top. Next comes the blueberry granita and then another slice of bread. Garnish with the sugared blueberries and roasted peanuts.

Peanut Butter Sorbet
Simple Syrup:
3 cups Sugar
3 cups Water

Combine in a small pot and bring to a boil. Remove from heat once all sugar is dissolved into water.

Peanut Butter Sorbet:
6 cups Simple Syrup (hot)
3 cups Peanut Butter (creamy)

Whisk together the simple syrup and peanut butter in a large bowl. Chill mixture until cold. Spin in ice cream machine.

“Sliced Bread”

Freeze bread of your choice until solid. (Our favorite is honey buttermilk.)

Once frozen, slice 1-2mm thick, or as thin as you can get it. Two slices make one serving.

Gently cut slice bread with a fluted round cutter or another fun shape.

Brush bread with melted butter and toast in a 325 degree oven for about 5 minutes or until golden brown.

Blueberry Granita

Combine in a large bowl:

1 qt Blueberries
Zest and Juice from 1 lemon
¼ cup Sugar

Cover tightly with plastic wrap and place over a boiling pot over water. Allow to steep until fruit looks tired and has released a lot of juice (about 1 hour.) Strain mixture through a chinois and be careful to only get the juice and not the berry pulp. Place into a bowl and freeze solid. Scrape with a fork to serve.


Sugared Blueberries

Combine in a saucepan:

1 cup Water
1 cup Sugar
1 Lemon Peel

Bring to a boil and remove from heat. Strain out peel. Allow to cool until slightly warmer than room temperature. Toss in warm liquid:

1 qt. Blueberries

Strain berries and place on small metal rack until tacky. Once ready, toss berries in white sugar and place on clean dry rack.


To plate:

Spread a little Blackberry Jam on plate. Lay down one piece of sliced bread. Scoop peanut butter sorbet on top. Next comes the blueberry granita and then another slice of bread. Garnish with the sugared blueberries and roasted peanuts.