Ingredients with Measurements:
- 2 cups blue violet petals
- 2 cups water
- 1 cup sugar
- 1/4 cup fresh lemon juice
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the blue violet petals and remove any stems or leaves.
2. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Add the blue violet petals to the sugar water and bring to a boil.
4. Reduce the heat and let the mixture simmer for 5 minutes.
5. Remove from heat and let the mixture cool to room temperature.
6. Once cooled, strain the mixture through a fine mesh strainer to remove the petals.
7. Stir in the fresh lemon juice.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the sorbet to a container and freeze until firm.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Churning time: 20-30 minutes
Freezing time: 2-4 hours
Temperature:
Boiling temperature: 212°F (100°C)
Churning temperature: -6°F to 10°F (-21°C to -12°C)
Freezing temperature: 0°F (-18°C)
Serving size:
This recipe makes about 4 cups of sorbet, serving 8 people.
Nutritional information:
Calories per serving: 120
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 31g
Dietary fiber: 0g
Sugars: 30g
Protein: 0g
Substitutions for ingredients:
- Blue violet petals can be substituted with other edible flowers, such as lavender or rose petals.
- Sugar can be substituted with honey or agave nectar.
- Lemon juice can be substituted with lime or orange juice.
Variations:
- Add a few drops of violet food coloring to enhance the color.
- Add a splash of vodka or gin to the mixture before churning to create an adult version.
- Top with fresh berries or whipped cream before serving.
Tips and tricks:
- Be sure to use only edible flowers, as some flowers can be toxic.
- Use a fine mesh strainer to remove any small pieces of petals or debris.
- Chill the mixture in the refrigerator before churning for a smoother texture.
- To prevent ice crystals from forming, cover the sorbet with plastic wrap before freezing.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Sorbet does not need to be reheated.
Presentation ideas:
Serve the sorbet in a chilled glass or bowl with a sprig of fresh blue violets on top.
Garnishes:
Fresh blue violets, whipped cream, or fresh berries.
Pairings:
Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
This sorbet is a refreshing dessert on its own, but can also be served with a light salad or fruit platter.
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of corn syrup or glucose syrup to the mixture before churning.
- If the sorbet is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
Be sure to properly identify and use only edible flowers in this recipe.
Food history:
Flower-based desserts have been enjoyed for centuries, with violet and lavender being popular choices in Europe.
Flavor profiles:
This sorbet has a delicate floral flavor with a hint of tartness from the lemon juice.
Serving suggestions:
Serve this sorbet as a light and refreshing dessert after a summer meal.
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Taste: Sweet, Tangy, Floral, Refreshing