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Coltsfoot Flower Sorbet

Coltsfoot Flower Sorbet is a traditional French recipe for a classic sorbet of sugar, water and lemon juice stabilized with an egg white that's flavoured with wild coltsfoot flowers. The full recipe is presented here and I hope you enjoy this classic French version of: Coltsfoot Flower Sorbet.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+75 minutes freezing)

Serves:

8

Rating: 4.5 star rating

Tags : Wild FoodDessert RecipesFrench Recipes


20 minutes
25 minutes
45 minutes
(+75 minutes freezing)
20M::25M::45M
8
Coltsfoot Flower Sorbet is a traditional French recipe for a classic sorbet of sugar, water and lemon juice stabilized with an egg white that's flavoured with wild coltsfoot flowers. The full recipe is presented here and I hope you enjoy this classic French version of: Coltsfoot Flower Sorbet.


Method:

To separate the petals rub the flowers betwen thumb and forefinger. This removes the green sepals — discard these. Add the petals, sugar and water to a pan. Bring to a boil and cook for 2 minutes the take off the heat and allow to steep for 20 minutes. Filter through a sieve and refrigerate the syrup until chilled. Add the egg white and whisk in.

Either place in an ice cream maker or in the freezer. As the sorbet churns the egg white will trap air bubbles and this turns the sorbet white. This means that if you're doing this in the freezer you will need to whisk briskly every five for the first hour, then every fifteen minutes until the sorbet sets.