Last summer I tried candying Angelica with minimum success. However, the syrup with bits of the ground up candied stems made a terrific sorbet. As most people don't grow or have access to
angelica, I thought I would be very clever and buy the Italian liqueur, angelica, and make it into sorbet. Little did I realize that the liqueur tastes mainly of chestnuts. Nothing ventures, nothing gained. I put one part liquerur and one part water into a sorbet machine. Delicicous. To serve, next time I would fold in or decorat with some candied chestnuts.
And that is how mistakes make new resipes.
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