Sorbet With Candied Flowers Recipes
SORBET WITH CANDIED FLOWERS
This Mother's Day, treat Mom to flowers and dessert -- in one.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 serving of petals
Number Of Ingredients 0
Steps:
- To make these candied flower petals, whisk 1 pasteurized egg white with 1 teaspoon water; brush on both sides of your edible flower petals. Sprinkle the petals on both sides with superfine sugar, then let dry at room temperature, uncovered, overnight. Serve on ice cream or sorbet.
SUGARED FLOWERS
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 72
Number Of Ingredients 4
Steps:
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
CANDIED FLOWERS
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 to 50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.
Nutrition Facts :
CANDIED FLOWERS
You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685
Provided by Rita1652
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
- Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
- When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
- They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
- Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2
TART MEYER LEMON SORBET
A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.
Provided by Carol Anderson
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 36m
Yield 6
Number Of Ingredients 4
Steps:
- Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
- Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
- Scrape sorbet into a chilled loaf pan and freeze.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g
ELDERFLOWER SORBET
Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over
Provided by Cassie Best
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.
- Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.
- Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice - you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.
- Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.
Nutrition Facts : Calories 122 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar
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