Dandelion Petal Sorbet

Ingredients
 
  • 1 quart just-picked dandelion blossoms, harvested from a pesticide-free area
  • 3 cups water
  • 1/2 cup sugar
  • 1/2 cup mild honey
  • 3 tablespoons lemon juice
Procedure

As soon as possible after picking the blossoms, use a pair of sharp scissors to snip the yellow portions of the petals from the green calyxes, leaving the bitter white bottoms of the petals still attached to the calyxes. Discard the calyxes.

Heat the water, sugar, and honey in a small saucepan. As soon as the syrup comes to a boil, remove it from the heat and stir in the yellow petals. Cover and let steep for at least one hour. Strain the syrup through a fine sieve. Stir in the lemon juice and chill. Freeze the mixture in an ice cream maker according to manufacturer's directions.

Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs by Jerry Traunfeld (Scribner, 2000).

Categories: 
DessertsSummer
Yield: 
1 quart
  • How a teacher's anonymous blog exposed school lunches

    Sarah Wu teaches speech at a grammar school in Chicago, and she always brings her lunch. Well, one day she didn’t. Instead, she went to the school cafeteria for a student lunch, and what followed was a year of blogging that became a book.

Top Recipes

Lynne's Mailbox

How to use lemon basil

With its fragrance of sweet lemon, it's easy to fall for lemon basil.