Gillyflower Sorbet

---------- Recipe via Meal-Master (tm) v8.02

Title: GILLYFLOWER SORBET
Categories: Desserts, Ice cream, 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.

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