Young Birch Sorbet

Makes 8 servings

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1 quart young birch and sassafras branches

1 vanilla bean

Water

2 cups sugar

1/4 cup fresh lemon juice

1 quart local berries

Mexican licorice (or fresh mint, if you can't forage licorice)

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1. Chop branches coarsely with a cleaver, sharp heavy knife, or small ax.

2. Simmer branches with vanilla bean in cold water to cover for 30 minutes. Let cool.

3. Strain out branches, and add 2 cups of the liquid to the sugar, and heat until sugar dissolves.

4. Put birch mixture and lemon juice into an ice cream maker, and follow manufacturer's instructions to make sorbet.

5. Serve sorbet on a bed of berries sprinkled with minced licorice greens or mint.