Not only does this recipe for Strawberry Rhubarb Sorbet start in a garden and end up looking delicious, but it’s served in ice bowls. ICE BOWLS.

File under DIY, these temporary bowls — made with thyme, rosemary, violets, borage flowers, rose petals, lilac blossoms, and berries — are a great project, not only for the fun factor but also for the patience-building that comes with waiting for water to freeze.

The recipe for both the sorbet and the bowls can be found at Aube Giroux’s Kitchen Vignettes for PBS Food.

Next: Asparagus-Stuffed Semolina Gnocchi Casserole and more recipes.

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