Ingredients:

  • 1 cup (200 g) granulated sugar
  • 1 cup (240 mL) water
  • 2 cups (about 120 g) pink lily petals, thoroughly washed and inspected for edibility
  • 1 tablespoon (15 mL) lemon juice
  • 1 teaspoon (5 mL) vanilla extract
  • A pinch of salt

Instructions:

  1. Combine sugar and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer, then let cool.
  2. Rinse the pink lily petals and ensure they are edible. Gently pat them dry with a paper towel.
  3. In a blender, combine the cooled syrup, pink lily petals, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth.
  4. Pass the blended mixture through a fine mesh strainer into a bowl to remove any solid bits.
  5. Cover and refrigerate for at least 2 hours until cold.
  6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturers instructions, typically 20-25 minutes.
  7. Transfer the sorbet to a shallow dish and freeze for at least 2 hours before serving for a firmer texture.