Linden and Lemon Sorbet with Bitter Chocolate Galettes

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 lemon
  • 2 tablespoons linden flowers (available from herbalists or shops that sell herb teas)
  • 200 mls (7 oz) water, boiling
  • 100 g (4 oz) granulated sugar, or more to taste
  • 50 g (2 oz) dark chocolate, at least 70 per cent cocoa solids


Thinly peel off the lemon zest, and put it with the linden flowers in a jug.

Pour on the boiling water, and leave to infuse for 10 minutes. Stir in the lemon juice and sugar, and when this has dissolved, strain the infusion, cool, and freeze in a sorbetière, ice-cream maker or freezer container.

Break up the chocolate, and put it in a small heatproof glass jug. Stand it in very hot water until the chocolate has melted.

Pour the chocolate onto a sheet of greaseproof paper, a drop at a time, and allow it to spread to thin discs. When set, peel off the paper, and serve with the sorbet.