Serves 4 to 6
This recipe for lilac sorbet is courtesy of Cathy Wilkinson Barash, who says she adapted it from her dianthus sorbet recipe in her book Edible Flowers: From Garden to Palate (Fulcrum Press, 1995).
• 2 cups water
• ¼ cup sugar
• ½ cup lilac florets,* stems removed and coarsely chopped (the stronger scented, the better)
1. Pour water into an enamel or stainless steel saucepan. Add sugar and florets, stirring well to dissolve sugar.
2. Bring liquid to a boil, turn down heat and simmer for 5 minutes. Remove from heat and let cool to room temperature.
3. Pour into an ice cream maker and process according to manufacturer’s directions. If not serving immediately, scoop sorbet onto waxed paper in serving-sized portions, on a cookie sheet and freeze. Once frozen, put in a freezer bag.
Serving suggestion: Put a sweet-flavored daylily flower (pistils and stamens removed) in a wineglass, then add a scoop of the sorbet. Top with candied lilac blossoms.
*Dark-colored flowers produce an interesting color sorbet; light-colored flowers produce an almost translucent white sorbet.
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.
Click here for the original article, Make an Herb Flower Sorbet .
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