| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ice cream, Flowers |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 4 |
tb |
Sugar; more if desired |
| 1/2 |
c |
Gillyflowers (clove pink) (Dianthus Caryophyllus) |
|
|
Lemon verbena (optional) finely chopped |
| 1 |
|
Lemon; juice only |
| 1 |
|
Egg white beaten to frothy peaks |
INSTRUCTIONS
Make a simple syrup with the water and sugar. Bring to a boil and cook
over low heat till sugar is dissolved. Add gillyflowers (and lemon verbena,
if using) and remove from heat. Put a lid on the pot and leave it on until
mixture is cool. When cool, pour into an ice cube tray without dividers
and place in the freezer. After ice crystals have formed, transfer sorbet
mixture from tray into mixing bowl, add lemon juice (to taste) and egg
white and whip. Put back into tray, freeze again, and whip again just
prior to serving. Garnish each serving with one perfect flower, preferably
a gillyflower.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”