Meadowsweet Sorbet
Light and super refreshing, serve alone or with a compote of summer fruit.
Ingredients
60g young meadowsweet flowers and leaves
600ml cold water
185g sugar
200ml freshly squeezed lemon juice and zest (3 lemons approx.)
1 organic egg white (optional)
To serve
Meadowsweet flowers
Method
Crush the meadowsweet leaves tightly in your hand, put into a stainless-steel saucepan with the flowers, water and sugar. Stir to dissolve the sugar and bring slowly to the boil. Simmer for 2-3 minutes. Leave to cool completely. Add the lemon juice and zest.*
Strain and freeze for 20-25 minutes in an ice-cream maker or sorbetière.
If you do not have a sorbetière, simply freeze the sorbet in a dish in the freezer.
When it is semi-frozen, whisk until smooth and return to the freezer again.
Whisk again when almost frozen and fold in 1 stiffly beaten egg white if using. Keep in the freezer until needed.
If you don’t have access to a sorbet machine, freeze the sorbet completely in a tray, then break up and whizz for a few seconds in the processor, add 1 slightly beaten egg white, whizz and freeze again. Serve.
Serve in chilled glasses or chilled white china bowls or on pretty plates lined with meadowsweet leaves.
Sprinkle a few meadowsweet flowers over the top.
