Lavender Sorbet
Lavender Sorbet
1 cup sugar syrup*
4 fresh lavender heads, or 1 scant tsp. of culinary grade dried lavender
Juice of 1 lemon, strained
1 ½ cups cold water
Pour 1 cup syrup into a pan, add the lavender flowers & bring to a boil. Remove pan from heat, add the juice of ½ of the lemon, then cover & let cool. Strain syrup to remove the lavender & add the cold water. Taste & add the remaining lemon juice if it seems too sweet. Process in your ice cream/sorbet maker according to the manufacturer’s directions. To store, quickly scrape into plastic freezer containers, cover tightly. Allow 10-15 minutes in the refrigerator to soften sufficiently before serving.
*To prepare a batch of sugar syrup
Place 5 parts granulated sugar & 4 parts water in a saucepan. Heat on medium to low & stir until sugar dissolves.
Remove from heat & let cool.
Cover & refrigerate.
From Frozen Desserts by Caroline Liddell & Robin Weir