---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Ice cream, Flowers
       Yield: 6 servings
   1 1/4 c  Water
       4 tb Sugar; more if desired
     1/2 c  Gillyflowers (clove pink)
            -(Dianthus Caryophyllus)
            Lemon verbena (optional)
            - finely chopped
       1    Lemon; juice only
       1    Egg white
            - beaten to frothy peaks
   Make a simple syrup with the water and sugar.  Bring
   to a boil and cook over low heat till sugar is
   dissolved.  Add gillyflowers (and lemon verbena, if
   using) and remove from heat.  Put a lid on the pot and
   leave it on until mixture is cool.  When cool, pour
   into an ice cube tray without dividers and place in
   the freezer.  After ice crystals have formed, transfer
   sorbet mixture from tray into mixing bowl, add lemon
   juice (to taste) and egg white and whip.  Put back
   into tray, freeze again, and whip again just prior to
   serving.  Garnish each serving with one perfect
   flower, preferably a gillyflower.