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Rosemary Lemon Shortbread, Grilled Peach, Beetroot and Ginger Ice Cream

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"Pamela Smith / Research"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Previously submitted by Joseph Mengedoth / Research

Recipe Credits:

Rosemary and lemon shortbread cookies were adapted from the recipe found here:

Beetroot and ginger ice cream:

Bourbon-Infused honey:

Ingredients You'll Need

Rosemary Lemon Shortbread Cookies
2 sticks unsalted butter, softened
3/4 cup sugar
1 tablespoon lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1 cup white whole wheat flour
1 Tablespoon fresh rosemary, minced
3/4 teaspoon salt

Sliced Peaches

Bourbon-Infused Honey
1 cup honey
1 large bay leaf
¼ cup bourbon

Beetroot and Ginger Ice Cream
200 g raw beetroot (about 2 medium beets – 100 ml freshly pressed beet juice)
15 g fresh ginger (approximately a 2,5 cm/1 inch piece)
300 ml (1 1/4 cup) heavy cream, 35-40% fat
finely grated zest from 1 lemon
2 tbsp. lemon juice
1 tbsp. cornstarch
200 ml (3/4 cup + 1 1/2 tbsp.) milk, 3% fat
90 g (1/3 cup + 1 1/2 tbsp.) granulated sugar
pinch of salt


Rosemary Lemon Shortbread Cookies
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add lemon zest, vanilla and egg and beat until incorporated.
In a medium bowl, whisk together both kinds of flour, salt and rosemary.
With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
Use your hands to form dough into a rectangle approximately 6” wide x 12” long x 1.5” tall. Wrap in plastic wrap and freeze for 1 hour or until firm.
Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
Remove dough from the freezer and remove the plastic wrap. Cut dough into strips approximately 6” long by 1.5” wide and place on prepared baking sheets 1 inch apart.
Bake until cookies are just golden at the edges, about 16-18 minutes. Allow cookies to cool on wire racks.

Grilled Peaches
Prepare a charcoal grill for dual zone by keeping the pile of charcoal to one side. Cut peaches in half, remove pit, and clean out pit area with a melon baller. Grill cut side down directly over the charcoals until grill marks form, about 4 minutes. Flip peaches over and move to cooler zone, cover the grill, and let cook the rest of the way through, 2-3 more minutes.

Bourbon-Infused Honey
In a small saucepan heat honey and bay leaf over medium heat just until mixture bubbles around the edges. Reduce heat to low and cook 5 minutes. Remove from heat. Stir in bourbon. Set aside to cool, about 1 hour. Remove bay leaf. Transfer honey to jar and store overnight or up to 5 days in the refrigerator. Makes 1 cup. 

Beetroot and Ginger Ice Cream
Trim the edges of the beet roots. Peel them if they are very dirty, if not, washing them is enough. Cut them in smaller pieces and process them in a juicer together with the ginger. In a medium bowl, combine the beet juice, cream, lemon zest and juice.
In a small bowl, whisk together the cornstarch with 2 tbsp. of the milk.
Heat the remaining milk, sugar and salt in a small saucepan until it comes almost to a boil and the sugar melts. Whisk in the cornstarch slurry and cook over low heat, stirring vigorously, until mixture thickens. Remove from the heat and mix with the beet juice and cream mixture. Stir until combined.
Let mixture cool completely. If you wish to speed things up a little, put the bowl in an ice bath and stir until cool. Cover the bowl with a lid or plastic wrap and store in fridge until completely cold, preferably overnight.
Churn the ice cream in an ice cream maker according to your manufacturer’s instructions.
Transfer ice cream to a freezer container. Smooth the top with a spatula, then loosely cover the surface of the ice cream with wax paper and freeze until almost solid, about 2-4 hours.

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