Make an Herb Flower Sorbet

Cool off with the taste sensation of herb flower sorbets.


| August/September 2004



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Sorbets are so simple to make that you can do so while visiting with guests over dinner.

Herb Flower Sorbet Recipes:

• Lilac Sorbet
• Lemon Verbena and Pineapple Sorbet
• Minted Lime Sorbet
• Basil Blackberry Sorbet 
• Sweet William Wine Sorbet
• Cinnamon Basil Sorbet
Earl Grey Tea Sorbet 

My interest in flower sorbets came, oddly enough, from a garage sale find. Unwilling to pass up a good garage sale on my way to an herb festival in Iowa, I spotted a Donvier sorbet maker on a table of kitchen items. I was only moderately curious about sorbets, but the gadget, still in its original box, was marked $5. The owner quickly walked over when she saw me examining the appliance and, eager to make a sale, said, “It was a wedding present, and I’ve never used it. If you want it, it’s yours for $3.”

I took it. I knew from reading cooking magazines that a new sorbet maker sold for about $40. Surely I could find a use for it.

I soon learned that sorbets are so simple and easy I could make one while I visited with guests over dinner. The liquid-filled liner of the Donvier stays in my freezer, so when I have guests, all I need is chilled juice, some flowers or herbs, and I can whip up a sorbet while I’m sitting at the table sharing the main course with guests. It only takes about 15 minutes to freeze sorbets using this type of freezer: It’s hand-cranked, and all that’s required is to pour the already-chilled liquid into the freezer container, put on the lid and every two or three minutes, turn the crank one turn.

Cathy Wilkinson Barash, author of Edible Flowers: From Garden to Palate (Fulcrum Press, 1995) taught me about lilac sorbet. “I know you love the fragrance of lilacs,” she said, “and the flavor is that and more.”





elderberry, echinacea, bee hive

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