LAVENDER SORBET

 

Contributed by Mary Jo Tansy

• 1 cup granulated sugar
• 2 cups water
• 1 tablespoon culinary lavender flowers (food grade)*
• 2 1/2 tablespoons freshly squeezed lemon juice

In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer for 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice to the strained syrup mixture; stir until thoroughly blended.

Ice Cream Maker - Let the syrup cool completely (at least 2 hours in the fridge) and then transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 8 to 10 servings.

* Food-grade lavender blossoms are those that haven't been sprayed with insecticides and are safe for human consumption. You can use blossoms from your lavender plants if they meet that standard.