GERANIUM LEAF SORBET

Preparation Method :

• Wash the geranium leaves and shake them dry. Put the fructose and water in a pan and boil until the fructose has dissolved.
• Put the leaves in the pan, cover it and turn off the heat. Leave for 20 minutes, then taste.
• If the flavor is too weak, bring the liquid to the boil once more, turn off the heat, cover the pan and leave it for a further 10 minutes.
• When the flavor is satisfactory, strain the syrup into a rigid container, add the lemon juice and leave to cool.
• Freeze until semi-frozen, about 45 minutes to 1 hour, then fold in the stiffly beaten egg white. Continue to freeze until a firm mush, about 1 hour.
• Allow the sorbet to soften slightly at room temperature for 10 to 15 minutes, or in the refrigerator for 20 minutes before serving in 4 glasses, each one decorated with a tiny geranium leaf.