With five lavender plants, I have an abundance of lavender during the summer months. And sorbet is a favorite refresher of mine when I need to cool off from the summer's heat. When I came across a recipe for lavender sorbet in 2006, I had to try it. It is so good that it is pretty much the only sorbet I make during the summer. The exception being mango sorbet when mangos are on special. I use a Cuisinart ice cream maker I bought years ago for $50 and it's worked great for all the gelato and sorbet I make with it.
Lavender Sorbet
2 cups water
2 cups granulated sugar
1/4 cup lavender buds
1 1/2 cups freshly squeezed lemon juice
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| lavender simple syrup on the right |
Lavender Sorbet
2 cups water
2 cups granulated sugar
1/4 cup lavender buds
1 1/2 cups freshly squeezed lemon juice
- combine water and sugar in a saucepan and bring to boil over high heat; reduce heat and let simmer until all the sugar is dissolved.
- remove from heat and add lavender buds; let steep for 15 minutes.
- pour the syrup through a strainer into a large mixing bowl and stir in the lemon juice.
- refrigerate until completely chilled.
- pour into an ice cream maker and process according to directions, remove from ice cream maker and freeze until ready to serve.
