Here is a recipe from a couple of courses we ran last week in the beautiful Derbyshire peak district for Hartingtons School of Food, Bakewell.
It is always great to explore a different landscape and we thoroughly enjoyed a couple of days working in and around Bakewell.
The weather was very kind on the second day which was lucky as we were being filmed for Central TV! (I will post the video as soon as possible).
The intense aniseed scent of Sweet Cicely is captured in this simple sorbet recipe. It works well on its own as a palate cleanser but goes extremely well with rhubarb desserts. Give it a try, the Sweet Cicely is great right now.
As always, remember to be absolutely sure of your identification before eating anything from the wild!
Sweet Cicely sorbet.
8 sprigs of Sweet Cicely leaves , flowers or green seeds (add more if you need to to get a good flavour)
Put the water and sugar into a pan and heat to dissolve the sugar. Bring up to the boil and continue to let the syrup boil for 5 minutes. The syrup should now be quite clear. Remove from the heat and immediately add the Sweet Cicely. Cover the pan with a lid or cling film to stop the aroma being lost. Allow to cool to room temperature. Once cool pass the syrup through a fine sieve to remove the Sweet Cicely and then if you have an ice cream machine churn it as per the machine instructions.
If you do not have a machine then whilst the syrup is cooling put a 1 litre ice cream tub in the freezer to thoroughly chill down. Once the container is very cold, pour in the sieved syrup and return to the freezer. Leave for 1 hour then take out of the freezer, stir in the frozen edges vigorously and return to the freezer. Repeat this hourly for three hours then leave in the freezer to fully freeze.