Recipe courtesy of Damien Rinaldi-Dovio
Tiare Sorbet
Total:
26 hr 15 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Intermediate
Total:
26 hr 15 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Intermediate

Ingredients

  • 2 cups whole milk
  • 15 tiare flowers (see Cook's Note, below)
  • 3/4 cup sugar

Directions

Place the milk in a small bowl or pitcher and add the tiare flowers. Cover with plastic wrap and place in the refrigerator for 24 hours to allow the tiare flavor to infuse into the milk. After 24 hours, remove the tiare flowers. 

In a saucepan over medium heat, cook 2 cups water and the sugar until the sugar dissolves and thickens to a simple syrup consistency. Take the simple syrup off the heat and chill to cool completely. 

Once the simple syrup is cool, remove the infused milk from the refrigerator. Mix the simple syrup into the infused milk. Once combined together, put the mixture into an ice cream machine and process until hardened, and according the manufacturer's instructions. Freeze and serve. 

Cook's Note

Tiare flowers are native to the islands of French Polynesia and extremely hard to source outside of the country. You can infuse the milk with other flavors like lemongrass, vanilla beans, cinnamon sticks or any other favorite flavoring.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Sorbet

Recipe courtesy of Padma Lakshmi

Pear Sorbet

Recipe courtesy of Chuck Hughes

Lemon Sorbet

Recipe courtesy of Debi Mazar and Gabriele Corcos

Melon Sorbet

Recipe courtesy of Alton Brown

Basil Limoncello Sorbet

Recipe courtesy of Tiffani Thiessen

Green Apple Sorbet

Recipe courtesy of The Four Coursemen

Black Pepper Mango Sorbet

Recipe courtesy of Alton Brown

Lemon Sorbet Punch

Recipe courtesy of Bobby Deen

On TV