Serves 4 to 6
Lilac flowers give this sorbet a delicate flavor that’s not too sweet.
• 2 cups water
• ¼ cup sugar
• ½ cup lilac flowers, coarsely chopped
1. In a heavy nonreactive saucepan, bring the water and sugar to a boil over medium-high heat. Add the lilac flowers, lower the heat and simmer for 8 minutes, stirring frequently.
2.Remove the pan from the heat and let the liquid cool to room temperature; strain out the flowers if desired. Pour the liquid into an ice-cream maker and freeze according to the manufacturer’s instructions. Serve topped with candied lilacs. If not serving immediately, place scoops of sorbet on a cookie sheet and freeze, then transfer to a resealable freezer bag or other suitable container.
Cathy Barash is a garden photographer, writer, and editor for Meredith Books in Des Moines, Iowa.
Click here for the original article, Guide to Eating Flowers .
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