The Flavor of Flowers

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1. In a blender, combine the water, sugar, basil leaves and half the blackberry juice. Blend well to dissolve the sugar (or you can heat half the juice and dissolve the sugar if you desire; the blender method works faster for me).
2. Blend the leaves until well pulverized, add the remaining blackberry and lemon juice, and chill well, about 1 hour, before pouring into sorbet or ice cream mixer.

Serve as a dessert with a basil leaf garnish. Blackberry Basil Sorbet is a beautiful deep, maroon color that looks stunning served in a tall champagne glass that’s been frosted first.

Sweet William and Wine Sorbet

Serves 4

A wonderful palate cleanser that isn’t too sweet. The addition of the wine makes for a pleasantly smooth sorbet. This also makes a light, refreshing dessert in summer, served with a crispy cookie.

• ½ cup sugar
• 1½ cups water
• ½ cup sweet William, clove pink or dianthus flowers (stems removed)
• ½ cup chardonnay or blush wine
• 2 tablespoons freshly squeezed lemon juice

1. In a saucepan over medium heat, combine sugar and water. Stir until sugar is dissolved. Add flowers, cover pan with a lid and let steep until cooled, about 30 minutes. When cool, strain and discard flowers (or blend them in the blender, if you like flecks of the flower color).
2. Add wine and lemon juice to the sugar syrup; stir until thoroughly blended. Chill thoroughly, then transfer mixture to sorbet or ice cream maker and freeze.

Serving suggestion: On a chilled or frozen dessert plate, spread additional petals of dianthus (pinks). Place a pre-frozen scoop of sorbet in the middle and add a fresh mint sprig on the side.

Cinnamon Basil Sorbet

Serves 4 to 6

If you love cinnamon, you’ll love this one. It’s light, slightly fruity and adds a zesty twist to dessert or as a palate cleanser.

• 3 cups bottled or frozen apple juice
• 2 cups sugar
• 14 to 16 leaves cinnamon basil, or 3 sprigs 4 to 5 inches long
• Freshly squeezed juice of one lemon

1. Combine apple juice and sugar in a saucepan and heat until sugar is just dissolved. Add cinnamon basil, cover and let steep 30 minutes.
2. Remove basil leaves (or blend them and the juice in the blender). Add lemon juice and chill thoroughly. Freeze in ice cream maker according to manufacturer’s instructions.

Earl Grey Tea Sorbet

Serves 4 to 6

This works best as a palate cleanser. It’s light and delicious.

• 3 cups water
• 1½ tablespoons Earl Grey tea leaves (or 2 teabags)
• 2 cups sugar
• 1 teaspoon freshly squeezed lemon juice

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