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).

Yield: 
1 quart
  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

Top Recipes

Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.