Wisteria Sherbet Recipe
Now is the time for wisteria. Purple cluster is an ivy flower hanging from balconies and camellias with its magnificent color and with its fragrance dominating the streets, making you happy not only with its scent and appearance, but also with its taste.
The flowers are collected in bunches for the sherbet. Only the petals of the flowers are used. If you do not understand exactly where it is when it comes to petal, let me explain it as follows. I guess daisy is a flower that everyone knows. In the same way, I guess you know fortune telling with chamomile as well. The part taken from the chamomile for fortune telling is the petals of the daisy. In short, the smooth, colorful and fragrant parts of the flowers are the petals.
In this sherbet, the purple, smooth parts of the wisteria, that is, the petals, are used. This process is a little bit time killing, but it is worth as the male and female organs in the middle of the flower and the pot are toxic.
After the petals are separated, they are taken in water and rubbed. This process breaks the leaves, making it easier for them to release their color, smell and taste into the water. After this process, the flowers stay in the water overnight. You can think of a night as minimum of 12 hours and maximum of 24 hours.
The next day, the flowers are filtered and squeezed nicely in order to use the last drop of color, fragrance and flavor. First sugar is added to the sherbet, then lemon juice is added and mixed. When the sherbet is first filtered, it has a purple-blue color that is not very dark. After the lemon juice is added, it turns into a light pink just as in purple basil sherbet.
The most dominant feature of the sherbet is its smell. Wisteria has a very intense and floral scent like acacia. This fragrance passes into sherbet just like it is. Its taste is very fresh with the effect of lemon. In a very rough expression, it can be said that it is a kind of lemonade with an intense floral scent.
After preparing the wisteria sherbet, you can consume it fresh immediately, or by canning or freezing it and you can enjoy a spring-inspired ice-cold sherbet in the summer.
- 35-40 branches of wisteria,
- 1/2 cup sugar,
- Fresh juice of 1/2 lemon,
- 2.5 liters of water.
- Separate the petals of the wisteria flowers and take them in a deep bowl,
- Crush the petals by adding water and rubbing with your hands,
- Cover it and let it rest overnight,
- Drain the water the next day,
- Add sugar to water and mix until it dissolves,
- Add lemon juice and mix,
- Serve cold.