Title: Gillyflower Sorbet
Categories: Dessert Ices Flowers
Yield: 6 Servings

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

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.

Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Typed for you by Karen Mintzias

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