Guide to Eating Flowers: Lilac Flower Sorbet

<em>Serves 4 to 6<br />
</em>Lilac flowers give this sorbet a delicate flavor that’s not too sweet.</p>
<p>• 2 cups water<br />
• ¼ cup sugar<br />
• ½ cup lilac flowers, coarsely chopped</p>
<p>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.</p>
<p>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.</p>
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<em>Cathy Barash is a garden photographer, writer, and editor for Meredith Books in Des Moines, Iowa</em>.</p>
<p>Click here for the original article, <a href=””>
<strong>Guide to Eating Flowers</strong>

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