May bud sorbet

Ingredients for 4 servings:

• 2 handfuls of fir branches (May twigs – young fir shoots)
• 200 ml water
• 225 g sugar or honey
• 5 tbsp lemon juice
• 1 pinch(s) lemon peel, grated
• 4 egg whites
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 25 minutes

Sorbet made from pine tip syrup

Let the lightly chopped May buds stand overnight, barely covered with water. Strain them the next day and boil the liquid with the sugar to make a syrup. Stir the lemon juice and zest into the cooled syrup. Beat the egg whites with the salt until stiff peaks form and stir in the May bud syrup. Let the sorbet freeze, stirring occasionally. This sorbet is not only a delicious dessert but also a sophisticated addition to dishes like liver mousse, fish, or smoked tofu. Tip: If you want to make more syrup, simply multiply the batch and pour the finished syrup into tightly sealable bottles. The syrup is delicious in sparkling wine or simply with water or fruit juice—it’s especially great with pear. A tried-and-true home remedy during cold season.