Make an Herb Flower Sorbet: Sweet William Wine Sorbet

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<em>Serves 4</em>
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A wonderful palate cleanser that isn’t too sweet. The addition of the wine makes for a pleasantly smooth sorbet. This also makes a light, refreshing dessert in summer, served with a crispy cookie.</p>
<p>• ½ cup sugar<br />
• 1½ cups water<br />
• ½ cup sweet William, clove pink or dianthus flowers (stems removed)<br />
• ½ cup chardonnay or blush wine<br />
• 2 tablespoons freshly squeezed lemon juice</p>
<p>1. In a saucepan over medium heat, combine sugar and water. Stir until sugar is dissolved. Add flowers, cover pan with a lid and let steep until cooled, about 30 minutes. When cool, strain and discard flowers (or blend them in the blender, if you like flecks of the flower color).</p>
<p>2. Add wine and lemon juice to the sugar syrup; stir until thoroughly blended. Chill thoroughly, then transfer mixture to sorbet or ice cream maker and freeze.</p>
<p>3. Serving suggestion: On a chilled or frozen dessert plate, spread additional petals of dianthus (pinks). Place a pre-frozen scoop of sorbet in the middle and add a fresh mint sprig on the side.</p>
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<em>Jim Long is a contributing editor to</em> The Herb Companion <em>and author of several books, including</em> Fabulous Herb and Flower Sorbets <em>(Long Creek Herbs). He can be reached at</em>
<a href=”http://www.longcreekherbs.com/” target=”_blank”>www.Longcreekherbs.com</a>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/make-an-herb-flower-sorbet.aspx”>
<strong>Make an Herb Flower Sorbet.</strong>
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