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