In a heavy saucepan combine syrup, sugar and butter and heat gently, stirring until the sugar has dissolved and the butter melted. Remove from the heat and cool slightly before stirring in the ginger and brandy and sifting in the flour.
Take teaspoons of the mixture and spread on prepared baking sheets. Bake for about 8 minutes in a preheated oven at 160½C/325½F/gas mark 3.
Trim into neat circles or rectangles and cool on wire trays. These will keep for up to 1 week in an airtight container.
Cut out the ice cream to the same shape as the brandy snaps and sandwich together. For each serving, place a quenelle or scoop of sorbet on the plate, together with an ice cream sandwich. Garnish with shredded preserved stem ginger, preserved angelica and frosted mint leaves.
© 2000 Frances Bissell. All rights reserved.