---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GILLYFLOWER SORBET
 Categories: Desserts, Ice cream, Flowers
      Yield: 6 servings
 
  1 1/4 c  Water
      4 tb Sugar; more if desired
    1/2 c  Gillyflowers (clove pink)
           -(Dianthus Caryophyllus)
           Lemon verbena (optional)
           - finely chopped
      1    Lemon; juice only
      1    Egg white
           - beaten to frothy peaks
 
  Make a simple syrup with the water and sugar.  Bring
  to a boil and cook over low heat till sugar is
  dissolved.  Add gillyflowers (and lemon verbena, if
  using) and remove from heat.  Put a lid on the pot and
  leave it on until mixture is cool.  When cool, pour
  into an ice cube tray without dividers and place in
  the freezer.  After ice crystals have formed, transfer
  sorbet mixture from tray into mixing bowl, add 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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