Dandelion Petal Sorbet

1. 1

   As soon as possible after picking the blossoms, use a pair of sharp scissors to snip the yellow portions of the petals from the green calyxes, leaving the bitter white bottoms of the petals still attached to the calyxes.

2. 2

   Discard the calyxes.

3. 3

   Heat the water, sugar, and honey in a small saucepan.

4. 4

   As soon as the syrup comes to a boil, remove it from the heat and stir in the yellow petals.

5. 5

   Cover and let steep for at least one hour.

6. 6

   Strain the syrup through a fine sieve.

7. 7

   Stir in the lemon juice and chill.

8. 8

   Freeze the mixture in an ice cream maker according to manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.