My grandsons explanation to his brother when he asked, "what is a sorbet?" made me realise sorbets really aren't kid's food especially the bright red scoop I was offering around. Sour yet sweet with a bit of a kick. Perfect between courses.
I had been given a great big bag of red currants which I had quickly cooked with a bit of sugar and then sieved. The next step was to add a sugar syrup, about the same weight of sugar to water, infused with fresh thyme and a good wine glass of chianti.I am going to try to use many more herbs in my sorbets this year.
Us grown ups liked it alright and I realised that the sorbet season was back and my scented roses were coming back into flower after almost rotting away during the dreadful weather in May. I am imagining earl grey tea and a hint of sumac with my roses this year.
I think I treat sorbet making as a bit of a chemistry experiment as well as a culinary exploration. I certainly dont want to make lemon sorbet though I am sure I would if I grew lemons. What I want to do is capture the scents of my summer garden and the colours too.
