Fragrant sorbet with chamomile and honey
5 servings
180 minutes
A fragrant sorbet with chamomile and honey is an exquisite dessert that combines freshness and delicate floral sweetness. This recipe traces back to European traditions where chamomile has long been used in tea ceremonies and medicinal infusions. Lime honey gives the sorbet softness and natural sweetness, while lemon juice adds a light tartness, balancing the flavor. The finished sorbet has an airy texture and a gentle floral aroma, perfectly refreshing on a hot day. It is served with ginger cookies, which complement the taste with a light spiciness. This is an ideal choice for those who appreciate natural and elegant desserts that evoke a sense of coziness and comfort.
1
Pour water into a pot and bring it to a boil. Remove from heat and add sugar, honey, dried chamomile, and lemon juice. Stir until the sugar and honey dissolve. Cover the pot and let it cool at room temperature.
- Water: 4 glasss
- Sugar: 1 glass
- Linden honey: 2 tablespoons
- Chamomile flowers: 0.3 glass
- Lemon juice: 1 tablespoon
2
Once the chamomile infusion cools, strain it through a sieve into another pot and remove the chamomile. Cover the pot with a lid and place it in the refrigerator for an hour.
3
Take the broth out of the fridge and churn in the ice cream maker for 20-40 minutes. Fill the container with soft sorbet and place it in the freezer until fully set. If there is no ice cream maker, pour the broth into a container and put it in the freezer immediately. Take out the container and stir the contents with a fork every 15 minutes until set.
4
Before serving, place the container with sorbet in the refrigerator for 10 minutes. Serve with ginger cookies.