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Add a photoПорций: 6
Ингредиенты
- 1 1/4 c. Water
- 4 Tbsp. Sugar, more if you like
- 1/2 c. Gillyflowers (clove pink) (Dianthus Caryophyllus) Lemon verbena (optional) finely minced
- 1 x Lemon, juice only
- 1 x Egg white beaten to frothy peaks
Инструкции
- Make a simple syrup with the water and sugar. Bring to a boil and cook over low heat until sugar is dissolved. Add in gillyflowers (and lemon verbena, if using) and remove from heat. Put a lid on the pot and leave it on till mix is cold. When cold, pour into an ice cube tray without dividers and place in the freezer. After ice crystals have formed, transfer sorbet mix from tray into mixing bowl, add in lemon juice (to taste) and egg white and whip. Put back into tray, freeze again, and whip again just prior to serving. Garnish each serving with one perfect flower, preferably a gillyflower.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 8.88g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.52g | 6% |
| Protein 0.06g | 0% |
