May in the Kitchen
There is a bit of a vegetable 'hungry gap' in the garden, but there are plenty of wild gatherings on the farm to inspire me. The hedgerows are turning white with hawthorn blossom and the air is filled with its heady scent. The flowers can be eaten in salads, made into tea or used to flavour syrups. Here is a quick and easy May wine.
1 bottle dry white wine
1/2 pint hawthorn blossoms
1 teaspoon honey
1/2 glass brandy
Put all the ingredients together in a bowl, cover and leave overnight. Strain and serve chilled in a jug perhaps with a twist of orange.
There is still plenty of rhubarb about so try this refreshing sorbet.
2 tablespoons water
12 oz sugar
1 tablespoon glucose syrup
knob of ginger, peeled and finely grated
Cut the rhubarb into 1” lengths and put into a heavy pan with the water and cook until soft and juicy, about 15 minutes. Strain off the juice you should have about 1/2 pint.
Put the juice, sugar, ginger and glucose in a pan and bring to the boil. Boil rapidly for 3 minutes then cool. Purée the rhubarb in a food processor and stir into the syrup. Pour the mixture into a suitable container and freeze for 1 hour, remove and beat well, repeat again an hour later. Cover and freeze until firm (alternatively you could use an ice-cream churn.)