Courtney's Chamomile Sorbet

One of the unusual offerings in this summer's Evensong Farm CSA was a big bunch of chamomile. Neither Phil nor I are particularly fond of chamomile tea, so I was somewhat at a loss what to do with it. Since I didn't want to just throw it away, I dried it and kept it in the pantry, just in case we either did have a hankering for tea, or if I thought of something else to do with it.

It would probably be sitting there still if it weren't for the success I had making sage sorbet for Thanksgiving. I wanted a similar palate cleanser for Christmas, thought of the chamomile, and the rest was easy.

Courtney's Chamomile Sorbet
(Serves 4 - 6)
2 Tbsp (25 g) sugar
1 Tbsp (25 g) light corn syrup
1 loose cup dried chamomile (ok to use stems as well as flowers)
2 cups water
(extra chamomile flowers)

Combine all ingredients in a saucepan. Bring to a very gentle simmer, stirring occasionally. Simmer gently 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature (OK to make this several hours ahead and just let the chamomile steep. The longer it steeps the more intense the taste.) Strain into ice cream maker and process following manufacturer directions until the sorbet is light and fluffy (picture shows it on the ice cream maker paddle when it was finished). Serve immediately, or freeze until ready to eat. If serving from frozen, remove and put into individual dishes 3 - 5 minutes before bringing it to the table.

Cooking Notes: I strongly recommend making the chamomile mixture in the morning and letting it steep for 4 or 5 hours before freezing. The long steep both intensifies the flavor and turns the mixture (and resulting sorbet) a beautiful pale yellow. The chamomile sorbet was even fluffier than the sage sorbet, coming out of the ice cream maker like snow. It was unexpected and a little bit fun. I don't know where I read the trick about letting ice cream sit for a few minutes before serving, but I'm glad I did. It allows just enough warming to release more of the fragrance and to bring out some of the more subtle flavors.

Eating Notes: Like eating ephemeral perfume. The fragrance was heady, but soft enough not to overpower; the sweetness was reserved enough not to linger. A really nice palate cleanser that came across as much more elegant than it should be, given how easy it was to make.