After enjoying dinner at The Herbfarm, I checked out The Herbfarm Cookbook from the library. I was so thrilled by the prospect of some of the dishes (like black pansy sorbet) that I immediately began culling Seattle for black pansy plants. I bought 3 little 6-packs, or 18 plants, three times the number of plants the cookbook advised having on hand for the recipe - and perfect estimate! When I culled all the blossoms before the party, I got 3 gently packed cups of blossoms, so I made a triple batch of this recipe.
the beautiful blossoms are ground with sugar into a paste in the food processor. Then you add a bit of water and keep grinding.
Next, you add quite a bit more water, and stir it up to make a syrup.
The fun begins when you add fresh lemon juice and the whole things turns a magenta colour - kitchen witchery, indeed!
I don't have an ice cream freezer, so I had to just pop mine in the freezer and keep scraping it up with a fork about once an hour.