Okay, so we haven't been having a summer 'proper' but there have been a few days of above 20' temperature! And there's no better way to enjoy something sweet and cool down than with a sorbet. There is no definitive origin for the simple sorbet, some say Marco Polo brought a recipe back from China, others say it was the Roman Emperor Nero -having his lackeys run with buckets of snow along the Appian way to his gaff, where it was mixed with honey and wine! Traditionally it is served between courses to cleanse the palate, I like to enjoy it as the finale to a meal. Gorse is a wild, hillside plant with beautiful yellow flowers that smell of coconut. The smell sort of reminds me of a 'coconutty' sun tan lotion back in the 80's -but don't let that put you off! Lemon balm is a super easy herb to grow and is well known for it's calming properties. A tea infusion can easily be made by simply steeping the leaves in hot water.
- Put 500ml of water into a saucepan
- Add 2 tbsp of gorse flowers
- Add 1 tbsp of lemon balm leaves
- Add 300g caster sugar -dissolve on a low heat
- Boil for 1 minute -allow to cool
- Add the juice of 1 lemon
- Put the mixture into the fridge -the colder it is the quicker it will freeze
- Remove the lemon balm leaves -leave the gorse flowers
- Pour into an ice-cream maker and churn until desired consistency is reached
- Pop into a container and leave in your freezer -if you didn't quite get the consistency you wanted make regular trips to the freezer and give your sorbet a stir.
Ice Ice Baby- a la Jim Carrey....funny!