Frozen Acai Berry Puree – 7 ½ oz
“Bossa Nova” Acai Berry Juice – 10 oz
Sorbet Syrup – 1 ¼ cups
SKW Bourbon Vanilla Extract – 1 tsp
SKW Lemon Extract – ¼ tsp
SKW Clove Extract – 9 drops
Black Currant Puree – 3 oz

Combine all ingredients and freeze in ice cream machine.

Pureed white canned peaches – 30 oz
Fresh lemon juice – 2 tsp
SKW Bourbon Vanilla Extract – 2 tsp
SKW Almond Extract – ¾ tsp
SKW Anise Extract – < ¼ tsp
Sorbet syrup – 9 oz
Peach nectar – 1 pint
Water – 4 oz
Ice cream base – ½ cup

Combine all ingredients and freeze in ice cream machine.

Almond paste – 7 oz
Granulated sugar – ½ cup
Egg whites – 4 Tbsp
SKW Almond Extract – 1 tsp

Preheat oven to 300ºF.

Put almond paste in a food processor fitted with a metal blade and pulse to break up.
Add sugar and almond extract and mix until smooth.
Add egg whites a little at a time mixing until smooth after each addition.
Divide into 1” pieces and roll each into a ball.
Place onto cookie sheet lined with parchment paper or silpat mat.
Flatten slightly and bake for 22 minutes.
Allow to cool fully before removing from pan.