>> 2 cups water
>> 1/4 cup sugar
>> 1/2 cup coltsfoot flowers (sepals removed)
Pour water into a medium size saucepan and turn stove on to medium high. Add sugar, stir well until dissolved.
Add coltsfoot petals and bring to a boil. Turn down heat and simmer for 5 minutes. Remove from heat and allow mixture to cool to room temperature.
Pour into an ice cream maker and process according to the manufacturer's directions. Serve immediately.
If you make this ahead of time, then once finished, scoop sorbet onto waxed paper in serving-sized portions. Place on a baking sheet and place in freezer. Once frozen, put in a freezer bag.
Ingredient Tips: Any edible flower petals can be used instead of coltsfoot. Use milkweed, or violet flowers for colourful sorbets. If you have access to fresh lavender, these can be also used.
Wild Edibles in Recipe: Coltsfoot
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Desserts and Snacks
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