Recipe: Wild Fennel Sorbet
Makes 1 quart
The tall, lacy branches of wild fennel, crowned with umbrella-shaped seed clusters, are a fixture in many Northwest gardens. Their refreshing scent and delicate, licorice-like flavor are perfectly captured in this rejuvenating sorbet.
1 cup fresh fennel leaves, chopped
1 tablespoon dried fennel seeds, crushed
2 cups boiling water
1 cup sugar
1 (2-ounce) package powdered pectin
¼ cup fresh-squeezed lemon juice
2 cups cold water
Fresh fennel blossoms or sprigs, for garnish
Proceed as for rose petal sorbet, substituting fennel leaves and seeds for the rose petals. Garnish with fennel blossoms or sprigs.
Greg Atkinson 2005