Preparation / Directions:
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.
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