Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  freshly picked jasmine flowers
     3/8           cup  boiling water
     1/2           cup  caster sugar
                        juice 1/2 lemon
  1 1/4           cups  double cream
                        yellow food coloring -- optional
                        jasmine flowers -- to decorate

Preparation:

Place half the jasmine flowers in the boiling water and leave for 1 hour. Dissolve the sugar in the jasmine water, then bring to the boil and boil for 4-5 minutes, until syrupy. Strain the syrup and place in a blender or food processor. Add the remaining flowers and liquidize. Cool, then add the lemon juice. Add the cream and whisk lightly adding a tiny drop of yellow coloring, if you wish. Pour into an ice tray and freeze until the edges are just firm. Transfer to a bowl, beat thoroughly, then pour back into the tray and freeze. Remove the ice cream from the freezer 1 hour before serving. Decorate with lots of jasmine flowers and eat with sugar biscuits.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 3mg Sodium