Dessert is always a good idea. You hear that a lot I'm sure. But how about veggies? We all know vegetables are not too popular among the kiddos. So why not incorporate those veggies into desserts?

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Who else can make this happen other than Dominique Ansel, the pastry chef who invented the Cronut. You know that croissant and doughnut hybrid pastry everyone is raving about. Yup, that's called a cronut. Dominique is also famous for the Cookie Shot and Sundae in a Can.

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The folks at Co. Design challenged Chef Ansel to make kale taste good. Of course they weren't referring to a savory dish that was sautéed with some garlic and olive oil. The challenge was to create something like a dessert that you can enjoy without feeling the guilt.

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According to Co. Design Senior Writer Mark Wilson, "he succeeded—all while adding a few more flavors to the mix."

 

Chef Ansel shared the recipe in case you want to make a kale ice cream sorbet.

 

KALE SORBET

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Makes 1 pint

 

For the kale juice:

1/2 pound of kale, stemmed

 

Process:

1. Juice the kale leaves in a juicer, and reserve the juice.

 

For the ice cream:

1/3 cup kale juice

3 tbsp lime juice

3/4 cup water

2 tbsp vodka

1/2 cup sugar

 

Process:

1. In a medium pot, bring water and sugar to a boil until the sugar is dissolved.

2. Pour in the kale and lime juices, and let simmer.

2. Cool the mixture in the refrigerator. Once cool, add in the vodka.

3. Pour the mixture into an ice cream machine and churn according to the manufacturer’s directions. Serve and enjoy right away. (Because the sorbet is made fresh and doesn’t contain any preservatives, it should be consumed the same day it’s made.)