D&D Healing Potion

2 cups raspberries (fresh or frozen)
2 cups water
1 Tbls. floral tea* (dried rose petals, hibiscus, chamomile, etc)
2 cups sugar

Spices:
For regular healing potion: 1/2 tsp. ground ginger
For greater healing potion: 1/4 tsp. ground clove
For superior healing potion: 1/2 tsp. smoked paprika
For supreme healing potion: 1/2 tsp. ground cayenne pepper

1/2 tsp. pearl dust**
For regular healing potion: pink pearl dust
For greater healing potion: white pearl dust
For superior healing potion: silver pearl dust
For supreme healing potion: gold pearl dust

2 liters carbonated water

*The floral tea I used in this batch was a combination of hibiscus petals, lemon peel, orange peel, rose hips, and rose petals.

**Pearl dust is a powdered food coloring, made with mica powder, used to decorate pastries. It is shimmery, and not to be confused with color dust, which is powdered food coloring that is not pearlescent. It is also called luster dust in different brands.


Combine raspberries, water, floral tea, and spice over high heat in a large pan. Bring to a boil, then lower to medium heat to maintain a boil for 25 minutes.

Put a fine mesh strainer, or a colander lined with cheesecloth, over a tall bowl or pitcher. Pour the mixture into the strainer and let it slowly strain through gravity, without pressing the mixture.

Eventually, after an hour or more, you should have about 1 1/2 cups of syrup.

Remove and reserve 2 cups of carbonated water from its bottle. Add the pearl dust into the bottle, then pour the raspberry syrup into the bottle. Top off any empty space with the reserved carbonated water. Screw on the lid and gently tilt the bottle back and forth to mix it.

Rich Pear Sorbet

Using whole pureed fruit lends this sorbet a thick, rich texture.

6 cups pears, cubed
3/4 cup water
2 Tbls. maple syrup
1/2 tsp. ground cardamom

Before chopping the pears, remove wax from the skin by dipping the pears in hot water for about 30 seconds and scrubbing them with a clean, rough cloth. The color of the skin may change, but it doesn't damage the texture or flavor.

Chop the pears into small pieces, removing the core, until you have 6 cups.

Bring to a boil over high heat the pear, water, and maple syrup. Reduce heat to medium and boil, covered, until pears are completely soft.

Add the cardamom. If most of the water has boiled off, add another 1/2 cup. Puree the mixture in a blender until completely smooth. Transfer to another container and chill out completely.

Once it is cold, process it in an ice cream machine according to the machine's instructions.

Rhubarb Crumble

1 1/2  lbs rhubarb, chopped into 1/2 in pieces
1/4 cup honey
1 Tbls. butter
1 Tbls. cornstarch

For the crumble topping:
1 1/2 cup whole wheat flour, whole wheat pastry flour, or white wheat flour
6 Tbls. butter, cold and diced
3 tablespoons brown sugar

Preheat the oven to 375°F

Heat the rhubarb in a pan on medium to medium low with the honey, 1 T butter, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2" pie tin or square baking dish.

To make the crumble topping, place the flour and brown sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.

Spread evenly over the fruit. Bake 35-45 minutes.