F R O Z E N
blueberries and elderflower sorbet
Summer has washed away freshness, in the woods you can feel the decadence of this season. Greens and berries are everywhere, the neverending song of grasshoppers sounds like a broken record: we need some good, simple, refreshing recipe.
Ingredients For sorbet 360 g elderflower syrup 180 g water 180 g fresh blueberries 5 g carob flour (optional) For waffles 140 g all purpose flour 40 g brown sugar 15 g sunflower oil 120 g water 5 g cocoa A pinch of salt
How to proceed Dissolve the carob flour in a little part of water, add it to syrup and thin down with the remaining water. Blend the blueberries with the syrup and place the mixture obtained in the ice cream maker: let it work until the sorbet has reached the texture desired. Keep it in the freezer until serving.
For waffles: sift flour, combine with sugar, cocoa and salt, add water and work trying to avoid lumps; add the oil and warm the waffles mold. Grease the surface of the mold with some butter or sunflower oil and put two spoons of mixture. Close and cook one minute for each side. Remove waffles with the help of a blade and serve with your sorbet.
"Green was the silence, wet was the light,the month of June trembled like a butterfly."
Pablo Neruda, 100 Love Sonnets
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