Lilac flower sorbet

[Lilac ice cream! Lilac ice cream!Half a portion ten kopecks, four kopecks bush.Madam, sir, should you? - not expensive - without debate ...Eat something delicate, the area: you will like the product!I don’t have a creamy one, I sold everything pistachio ...Ah, citizens, are you asking for a crem brulee?It's time to popularize delights, refine the tastes of the people,On the street, the spices of the cuisines, igniting the excess in viirele!Lilac - voluptuousness emblem. In a lilac-pampered rollGet lost, waterfall heart, into the fragrant and sweet fluff ...Lilac ice cream, lilac ice cream!Hey sbitn boy, try it! By God, you will praise, buddy!I. Severyanin]

Lilac flower sorbet

Category: Culinary recipes

Ingredients
Lilac inflorescences are large, bright	6 pcs.
Lemon large thick-skinned sweet	2 pcs.
White wine of your choice - dry, semi-sweet or semi-dry	300 ml
Sugar	200 g
Corn starch	2 dessert spoons

Cooking method

• Attention! Read the note!
• Lilac ice cream! Lilac ice cream!
  Half a portion ten kopecks, four kopecks bush.
  Madam, sir, should you? - not expensive - without debate ...
  Eat something delicate, the area: you will like the product!
  
  I don’t have a creamy one, I sold everything pistachio ...
  Ah, citizens, are you asking for a crem brulee?
  It's time to popularize delights, refine the tastes of the people,
  On the street, the spices of the cuisines, igniting the excess in viirele!
  
  Lilac - voluptuousness emblem. In a lilac-pampered roll
  Get lost, waterfall heart, into the fragrant and sweet fluff ...
  Lilac ice cream, lilac ice cream!
  Hey sbitn boy, try it! By God, you will praise, buddy!
  
  I. Severyanin
• By the sophistication of taste and composition, this sorbet cannot be compared with anything! It has everything - astringency, freshness, delicate aroma and divine taste. I made ice cream from rose petals, it turned out very interesting, but the sorbet made from lilac flowers can be called outstanding for our taste. Nothing more to add! Try it while the lilac is still blooming! Or you will have to sigh about missed opportunities until next spring!
• Preparation
• - On a fine grater, grate the zest of lemons. Cut the lemons in half and squeeze the juice.
• - Boil white wine, sugar, lemon juice and lemon shavings, add lilac flowers (from three branches) to the hot broth. Let it brew.
• 
• - Strain part of the broth through a fine sieve and cook jelly on it.
• 
• - Add the remaining flowers, jelly to the broth and beat with a blender. Strain through a sieve. I rubbed the mixture well through a fine sieve, so flowers were felt in the sorbet, which I wanted to achieve.
• 
• - Freeze the mixture in an ice cream maker and transfer to a container. Hold in the freezer for at least 4 hours or transfer the mixture to a container, place in the freezer and beat the sorbet 2-3 times every 30 minutes with a whisk, fork or mixer to avoid icy structure.

Note

When I was a little girl, I saw my friend had a beautiful booklet for writing with cute naive verses and songs like: "A branch of lilac fell on my chest, my dear, don't forget me ..."
I also wanted to have such a book and asked my mother to buy it for me. Mom asked why I needed this book, and I said that I wanted to write poems and songs in it and read this quatrain. Then my mother got me a volume of Igor Severyanin. And although I did not immediately understand that much, I was directly fascinated by the poetry. And this marked the beginning of my interest in real poetry. Thank you mommy!
I propose to join the beautiful!

Lilac sundae on the way.

I made this recipe, enjoyed the taste, and then went to the Internet and read that lilac in large doses is poisonous. I drank it in small doses as a tincture. In the internet there are a lot of recipes for jam, honey, jam and lilac tinctures for drinking. I studied this issue a little, everywhere they write that the toxicity is in the fruits, and that during heat treatment (100 C) and in the presence of sugar, these substances are neutralized. Bird cherry from the same opera.

[Ol,]

Eh! I didn't have time! It was in the plans. The lilac has not yet blossomed in my forest.
Ol, and the color due to what happened?

Delighted! Poems and ice cream ...Ice cream like poetry! Among other things, besides the great taste (I'm sure!), All this is still worth reading thoughtfully, and doing some research.
"Half a portion ten kopecks, four kopecks a bush ..." So there was a variant in St. Petersburg when it was sold not in round waffles (these were "clouds", my mother told me), but in biscuits? I'll ask my mom tomorrow, maybe she'll remember. Interesting!

But this, in general, should be taken by the bread makers in the May Day slogans:
"It's time to popularize delights, refine the tastes of the people,
Spice cuisines on the street! .. "

[Ol,]

Eh! I didn't have time! It was in the plans. The lilac has not yet blossomed in my forest.
Ol, and the color due to what happened?

The color is solely due to the flowers. Unfortunately, I do not have dark lilacs on the site, there were no neighbors to ask for, and there are many in the city, but ecology .... Therefore, the lilac is light, and after heat treatment it turned pink. Of course, I could have tinted it with jam, but I didn't.

"It's time to popularize delights, refine the tastes of the people,
Spice cuisines on the street! .. "

This is the slogan we have adopted in this competition!
Thank you, Ira, I love your comments, always informative and to the point!

[Rada-dms]

Rada-dms, Olya! That's what I didn't eat ... it's such a masterpiece!
Tomorrow I'll go to peel the lilacs until it faded ... I have a dark one too!
The only question is - can you replace grape with your own apple? or not worth it?

[Borisyonok]

Borisyonok, Helen, thanks for your interest! To be honest, I think you can, but wine is preferable! It lays on the lilac and zest like that ... mmm!
I'm making some more ice cream, can you wait? I often make sorbets funny, but I made ice cream only with rose and rose jam, the lilac will darken it a bit. If you don't want the flowers to feel, just strain the mixture without rubbing.

If you don't want the flowers to feel

On the contrary ... it seems to me that it will even be more interesting with flowers ... I might not have rubbed it through a sieve ...
Here's how to keep the lilac now longer? can you freeze? ... well, I mean in reserve.
In short - at night looking solid questions now!

[Borisyonok]

Borisyonok, I froze, just a little! Tomorrow I’ll go from the fences to rip off everything that hangs badly in the abandoned dachas. And the consistency depends on the blender, I did it with my foot. It is possible on proteins or gelatin, but it is easier for me with jelly, but the result is the same.
Make lilac, which is so bright, I wonder what color you get?

Tomorrow I'm going to rip everything off the fences

Well, if you can freeze ... I'll go and tomorrow I'll cut off my own first, I have one terry, and the second dark ... and then I'll walk through the neighbors. Then I'll start the test with dark ... only in the evening. Tomorrow we also need to decorate everything with a birch tree! As soon as I do it, I will report back!

[Borisyonok]

Borisyonok, oh, just unbearable, if you like it! I'm swooning over the taste! Well, that's all mine! I chew it all the time, like the acacia! So I think, can I freeze a semi-finished product without wine and more concentrated?

can freeze a semi-finished product without wine and more concentrated

Or maybe just blender it with some water and freeze it? and then why fill the freezer with sugar and lemons?

Damn, damn, damn!
The yard is full of lilacs, I don't want to eat, but it's scary to vomit in the city. And how you want aaaa!
Ol, not a recipe, a song!

The courtyard is full of lilacs, I don't want to eat, but it's scary to tear in the city

So I walk by, in the courtyard the lilac is luxurious, large, but in the country it is frail, and there were no neighbors!
Lenus, idea! Maybe ask Masha to freeze? Although I do not yet know how it will turn out from frozen?

Or maybe just blender it with some water and freeze it? and then why fill the freezer with sugar and lemons?

Oh, I think so, and so !? What is the best way to preserve the aroma? With water, I think, it will turn out lilacs in ice, can you still boil it with sugar, just do it in concentrated?

Here's what I found in tyrnet:
"Some housewives manage to cook jam from lilac flowers. It tastes sweet with bitterness, therefore it is very reminiscent of buckwheat honey. With its characteristic dark color, this jam has a subtle scent of lilac - but if your guests do not know what you are serving for tea, then continue to sincerely consider the delicacy "a bee product".

Many will ask, is it possible to eat lilacs - after all, it is poisonous? .. However, even in the Renaissance, the great physician Paracelsus deduced an ingenious formula: “Everything is poison and everything is medicine. Only a dose makes a substance a poison or a medicine. " We obviously won't eat much medicinal tinctures or jam, right? Moreover, even animals are not averse to feasting on double flowers: for example, some cats happily devour lilacs by both cheeks. "

So don't worry, Olk! Chew your lilacs!

[Elena Tim]

Elena Tim, I found great recipes for these jams and other goodies! And now she slowed down, even with ice cream! It doesn't take me, I've been chewing it all my life!

Tois, no poison will take you? ...

Tois, no poison will take you? ...

Well, it is absstessno! : crazy: After all the snake-like, ice cream on the hay smoked, brutally burned (there is hay for rodents), CHE me a couple of drops of lilac sorbetika, so, ugh, and rubbed! And in general, if anything, it's to Comrade. I. Severyanin, I have nothing to do with it!

Last year, I looked through old magazines and found in one of them a recipe for a lilac sorbet, accompanied by Severyanin's lines (by the way, there is an icy transparent sorbet in the picture, so I'm also surprised by the color you got). I was inspired by the idea of ​​stirring up some liquor with lilacs, but ... we have a lot of bird cherry in the forest, and the lilac is only culturally planted in the city, which means near houses where cars run around, that is, not for consumption inside. By the time the lilac blooms, the bird cherry has already faded ... So I had to give up my enthusiasm until next year.
This year I picked bird cherry flowers ... and then I read in the internet that the scent that flowers exude is full of hydrocyanic acid derivatives. That is, if you use it, then drop by drop. So now I don't know what to do either.

I looked through old magazines and found in one of them a recipe for lilac sorbet, accompanied by the lines of Severyanin

I also didn't immediately remember where I saw this beauty in a poetic recipe. And I love to look through the old magazines ... Over time, returning to them again, you find so many interesting things again! Apparently, everything has its time.

And I never saw this, and did not hear, and I would have died dark if it were not for you Olga!
There are no words just .. Why are the tears welling up .. so sincerely! so beautiful! so unusual! You are a Sorceress !!!!

[Rada-dms]

Rada-dms, I sigh about the lost spring, the lilac faded a couple of weeks ago. I am delighted with your non-standard approaches, your thirst for experimentation, your poems are excellent.
We say about lilacs that the most ordinary nondescript non-double lilac has medicinal properties, since the rest of the many varieties have already been bred on its basis.

Mmmm, really exquisite. But the hand will not rise to cut off the lilac ...
As for the flowers of bird cherry - it seems to me that there is much more hydrocyanic acid in the seeds, but they use bird cherry jam and flour.

Very beautiful, gentle. incomparable. And poetry and ice cream. thanks for such a positive.

there in the picture the sorbet is icy-transparent, so I'm also surprised by the color that you got

I don’t know what’s in the magazine, and how it was performed there, perhaps, they just filtered the syrup, so it’s icy transparent. I wrote that I rubbed it through a sieve, it turned out puree from flowers, so it cannot be transparent. Can you tell me the name of the magazine?
One thing is good that once a recipe is given in a magazine, it means you can use it. Thank you very much for the information!

... Over time, returning to them again, you find so many interesting things again!

Thanks for the idea, I have to rummage around in the country - I have not thrown out a single magazine over the past 20 years.

... I sigh about the lost spring, the lilacs faded a couple of weeks ago. I am delighted with your non-standard approaches, your thirst for experimentation, your poems are excellent.
We say about lilacs that the most ordinary nondescript non-double lilac has medicinal properties, since the rest of the many varieties have already been bred on its basis.

Thank you for your feedback and words of support! Precisely marked, everything pulls me on adventure!
Special thanks for the explanation about the uncultivated lilac. Here at the site it is exactly this, so it is not for nothing that I make a medicinal tincture from it on alcohol.
You know, I have come up with a formula for myself long ago - missed opportunities give hope! Let's wait for next spring!

Mmmm, really exquisite. But the hand will not rise to cut off the lilac ...
As for the flowers of bird cherry - it seems to me that there is much more hydrocyanic acid in the seeds, but they use bird cherry jam and flour.

Thank you very much for your feedback!
Precisely noticed about bird cherry. I received information from a doctor that cyanides are destroyed at 100 C and in the presence of sugar.
And they say that the lilac must be picked in order for it to bloom more swiftly next year.

I don't know what is in the magazine, and how it was performed there, perhaps ...
One thing is good that once a recipe is given in a magazine, it means you can use it. Thank you very much for the information!

The magazine is called SEASONS and is one of the oldest.
I don’t remember what the recipe was. And it's not a fact that the magazine in the picture is exactly what is in the recipe. After all, everyone has known for a long time what “food stylistics” is.
By the way, I noticed here that thickening with starch gives a cloudy (in the literal sense of the word) result, so in many cases I prefer to use gelatin or agar.
As far as cyanides are concerned, I know they degrade when heated thoroughly. And I have a liqueur preparation. Do not boil the same vodka infusion, in fact! Well, now I understand that it was necessary to make an aqueous infusion and boil the syrup on it to dilute the vodka. But this is now again until next spring.

And it turned out very transparently on my starch, it is sometimes dreary for me to use gelatin, especially agar. Although I use both agar and gelatin! : girl-yes: Honestly, honestly!
In this recipe, nothing should be done with agar, since you need to boil it, and when boiling, all the tenderness of the flowers and the aroma will disappear. It is enough just to throw it into hot water. I have already consulted a doctor - cyanides in the presence of sugar are destroyed and at 100 C.
As you know, sorbet can be cooked without a thickener at all! In THIS recipe, I did not want foreign odors from gelatin or agar, since corn STARCH is more neutral, I CONSCIOUSLY used it.
I changed the recipe, and the technology and proportions, the result was fine!

The result you really got very, very much!

The result you really got very, very much!

Oh, how I extorted - I extorted praise from you !!! I did it! Uryayayaya !!

Very beautiful, gentle. incomparable. And poetry and ice cream. thanks for such a positive.

Olga, it's nice that you appreciate it !!

And I never saw this, and did not hear, and I would have died dark if it were not for you Olga!
There are no words just .. Why are the tears welling up .. so sincerely! so beautiful! so unusual! You are a Sorceress !!!!

No, Ira, do not slander yourself - you are an enlightened person!
And don't cry - I'll put thee on my wide chest and calm it down !!! My mustache babies calm down!

They are probably afraid of the strict aunt Radu!

[Olyusya]

Oh, how I extorted - I extorted praise from you !!! I did it!

Oh oh oh. I was unintentionally, by God, unintentionally.

Olyusya, something seemed to me that I already praised a hundred times. I here unsubscribe in all today's recipes, both in gratitude and in drugs. Already completely confused, to whom I wrote what.

[Premier]

Premier, and I have not yet had time to visit all, so wait!

for inadvertently beatlove desperately !!

I never cease to be surprised !!!! So many original recipes !!! Olga, interesting and unusual sorbet! Both the photo and the presentation, gently pink, the color of warmth, deliciousness and joy !!!

[lettohka ttt]

lettohka ttt, thank you for finding the words after which your soul becomes warmer and you want to continue sculpting!