A wonderful palate cleanser that isn’t too sweet. The addition of the wine makes for a pleasantly smooth sorbet. This also makes a light, refreshing dessert in summer, served with a crispy cookie.
• ½ cup sugar
• 1½ cups water
• ½ cup sweet William, clove pink or dianthus flowers (stems removed)
• ½ cup chardonnay or blush wine
• 2 tablespoons freshly squeezed lemon juice
1. In a saucepan over medium heat, combine sugar and water. Stir until sugar is dissolved. Add flowers, cover pan with a lid and let steep until cooled, about 30 minutes. When cool, strain and discard flowers (or blend them in the blender, if you like flecks of the flower color).
2. Add wine and lemon juice to the sugar syrup; stir until thoroughly blended. Chill thoroughly, then transfer mixture to sorbet or ice cream maker and freeze.
3. Serving suggestion: On a chilled or frozen dessert plate, spread additional petals of dianthus (pinks). Place a pre-frozen scoop of sorbet in the middle and add a fresh mint sprig on the side.
Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets (Long Creek Herbs). He can be reached at www.Longcreekherbs.com.
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