Make an Herb Flower Sorbet: Lilac Sorbet

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The dark-colored flowers in this lilac sorbet produce an interesting, rich color.

<em>Serves 4 to 6</em>
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This recipe for lilac sorbet is courtesy of Cathy Wilkinson Barash, who says she adapted it from her dianthus sorbet recipe in her book <em>Edible Flowers: From Garden to Palate</em> (Fulcrum Press, 1995).</p>
<p>• 2 cups water<br />
• ¼ cup sugar<br />
• ½ cup lilac florets,* stems removed and coarsely chopped (the stronger scented, the better)</p>
<p>1. Pour water into an enamel or stainless steel saucepan. Add sugar and florets, stirring well to dissolve sugar.</p>
<p>2. Bring liquid to a boil, turn down heat and simmer for 5 minutes. Remove from heat and let cool to room temperature.</p>
<p>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.</p>
<strong>Serving suggestion:</strong> 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.</p>
<p>*Dark-colored flowers produce an interesting color sorbet; light-colored flowers produce an almost translucent white sorbet.</p>
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<em>Jim Long is a contributing editor to The Herb Companion and author of several books, including</em> Fabulous Herb and Flower Sorbets <em>(Long Creek Herbs). He can be reached at</em>
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<strong>Make an Herb Flower Sorbet</strong>

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