Sunday, March 23, 2008

Lilac Sorbet

2 cups water 1/4 cup sugar 1/2 cup strong scented, coarsely chopped lilac florets

Pour water into an enamel or stainless steel saucepan. Add sugar and florets, stir well to dissolve sugar. Bring liquid to a boil, turn down heat and simmer for 5 minutes then allow the mixture to cool to room temperature. Pour into an ice cream maker and process according to manufacturer’s directions.

Top with candied lilac blossoms.

Serves: 4 to 6

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