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.
Yield: 
1 quart
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

Top Recipes

Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.