Ice Creams, Sorbets and Gelati by Robin Weir
Author:Robin Weir
Language: eng
Format: epub
Publisher: Grub Street Cookery
Published: 2013-07-04T16:00:00+00:00
Make according to the Gum Mastic Gelato, when chilled add the rosewater a little at a time and taste to arrive at a suitable flavour. Rosewaters vary considerably. For availability see Useful Addresses page 324.
Lavender Sorbet
The amount of lavender used in this sorbet sounds very little, but in fact four heads of lavender flowers are all that is needed to achieve a delicately pink sorbet with an intriguing flavour. Do not use the dried lavender that is sold for flower arranging as it may have been sprayed with insecticides. If flower heads are unavailable, use lavender tea or loose flowers.
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