Wild Fennel Amaro Milk-Sorbet

Edible treasures in the desert are plentiful if you know where to look, so we enlisted the help of a field guide and headed to Ojai and Yucca Valley to forage for a bit of desert purple sage, wild fennel, and juniper. We turned these into a beautifully botanical amaro to preserve their natural intensity, then added a touch of dairy to render a gently herbaceous, woodsy, refreshingly licorice-y milk sorbet.