Mrs Redboots: comment in “Ice Heroine” on July 16, 2008
Here’s one more for the collection:
Liquidise two ripe Ogen melons, the juice of two lemons and 120g (4oz) caster sugar. Infuse 15g (half an oz) fresh/dried lavender flowers in half a bottle of gently warmed, dry sparkling wine or champagne, for 15 minutes. Drain and press through a sieve, then add to the puree, followed by two beaten egg whites. Add one or two drops of mauve food colouring and place in an ice cream machine or whisk the mixture and freeze, then whisk every 20 minutes until set.
By the way, cheating and adding a drop of essential oil of lavender is a failure – I’ve tried! Flavour too strong.