Hayflower Mint Sorbet

* Pour 200 milliliters of water over the sugar and hay flowers and stir to dissolve the sugar. Remove the saucepan from the stove. Add the mint and cinnamon and leave to infuse for ten minutes with the lid closed.

* Spread a sieve with a kitchen towel, pour the gravy through and cool. Add apple juice, champagne and juice of one lemon and freeze in a sorbetière. Arrange on pre-cooled plates and bring to the table on the spot.

Freeze.

Tip: Garnish with clover and serve with pureed seasonal berries, e.g. raspberries or blueberries, and light pastries, e.g. buns.

If there is no sorbetière, pour the liquid into a shallow dish and place in the freezer. Stir well with a fork every 20 min and fluff until frozen.

Tip: Stock up on a variety of high-quality spices – it pays off!

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