Jasmine sorbet

Sorbetto di gelsomino

Pour 1 l. of water in a container with 50 g of jasmine flower buds, preferably still closed, and leave to macerate for 12 hours.

Melt 250 g. of sugar in 2 dl of water and bring to the boil.

Filter the jasmine flower water and mix it with the sugar syrup, adding the juice of half a lemon and a pinch of scented cinnamon .
Now add two beaten egg whites to the mixture and, when everything is well mixed, pour it into a steel container.
Place the jasmine sorbet in the freezer for 3 hours, stirring every half hour.
Finally, puree it in the blender and put it back in the freezer for another 30 minutes, then serve it in glasses decorated with a few jasmine flowers .