Place the sugar and water in a
saucepan with the washed herbs.
Bring to a boil.
Remove from the heat and add the
wine.
Cover and cool.
Chill for several hours, then add
the lemon juice.
Freeze in a suitable container.
As soon as the mixture begins to
freeze, stir it briskly and replace in the freezer.
Repeat every 15 minutes for at
least 3 hours or until ready to serve.
To make the small ice bowls, pour
about 1/2 in cold, boiled water into small freezer proof bowls,
about 1 1/4 pints in capacity, and arrange some herbs in the water.
Place in the freezer.
Once this has frozen add a little
more water to cover the herbs and freeze.
Place a smaller freezer proof bowl
inside each larger bowl and put a heavy weight inside such as a
metal weight from some scales.
Fill with more cooled boiled
water, float more herbs in this and freeze.
To release this ice bowls, warm
the inner bowl with a small amount of very hot water and twist it
out.
Warm the outer bowl by standing it
in very hot water for a few seconds, then tip out the ice bowl,
decorate with sprigs of mint and borage and serve.
Serves 6-8
Borage has such a pretty flower head
that it is worth growing just to make this recipe, and to float the
flowers in summer drinks. The sorbet itself has a very refreshing,
delicate taste, perfect for a hot afternoon.