The Flavor of Flowers

(Page 5 of 5)

August/September 2004
By JIM LONG 
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  1. Bring water to a boil and add tea leaves. Let steep for about 5 minutes or longer. Add sugar and stir until dissolved.
  2. Add lemon juice and chill well for 1 hour or more, then pour into an ice cream or sorbet maker.

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Beautiful served with fresh raspberries, strawberries or tuberous begonia blossoms.

Sorbet Combinations

Once you're confident in your sorbet-making abilities, try mixing and matching some of these other ingredients to your heart’s content.

  • Basil flowers and/or leaves
  • Chive blossoms (combines with mild tomato and lemon juices)
  • Dianthus
  • Dill flowers
  • Fennel flowers
  • Garden pea blossoms (not sweet peas)
  • Lavender flowers
  • Lemon blossoms
  • Lilacs
  • Mexican mint marigold (Tagetes lucida)
  • Mint flowers and/or leaves
  • Monarda (goes well with beef dishes)
  • Orange blossoms
  • Oregano flowers
  • Pansies
  • Rosemary blossoms and/or leaves
  • Roses
  • Sage blossoms and/or leaves
  • Scented geranium leaves and/or flowers
  • Tarragon
  • Tuberous begonia flowers
  • Violets

— Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets (Long Creek Herbs). He can be reached at www.Longcreekherbs.com.

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