Creamy Violet Sorbet
This creamy violet sorbet is gorgeous. It’s just the right amount of tart and sweet with a little floral kick from rosewater.
Servings
1quart (approx.)
Servings
1quart (approx.)
Ingredients
For the Sorbet:
For the Violet Tea:
Instructions
To Make Violet Tea:
  1. Pour boiling water into your jar of violets until violets are covered, making sure to gently press on the violets to release any air bubbles. Cover your jar and keep it out of bright sunlight for about 24 hours. The color of the violet tea will look sapphire blue, not purple.
  2. Line a colander with a paper towel or coffee filter and strain the violet tea, squeezing out the flowers to get as much color out as possible. You will have 1 1/2-2 cups finished violet tea.
For Sorbet:
  1. In a quart-sized jar or measuring cup, combine the violet tea and lemon juice. Add sugar and stir or shake. Put in the refrigerator to chill, stirring or shaking every once in a while until the sugar is completely dissolved.
  2. Once completely chilled, gently stir in the whipping cream and the rosewater, adding one drop at a time.
  3. Churn in your ice cream maker according to the manufacturer’s directions. Freeze until well-frozen, about 4 hours. Scoop and enjoy!