Photo is courtesy of Jeff Shively and his website
He Cooks She Cooks.
A very delicate and clear looking sorbet for that special dinner. I have made and served this sorbet at many of my
Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
Don't forget to check out my
Truffle Dinner Menu which includes this refreshing and beautiful Lavender Sorbet.
Lavender Sorbet Recipe
Yields: 10 to 12 servings
Prep time: 15 min
1 cup granulated
2 cups water
culinary lavender flowers (food grade)
2 1/2 tablespoons freshly-squeezed
2 tablespoons vodka
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 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 and vodka to the strained syrup mixture; stir until thoroughly blended.
The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol
itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka
is excellent to use because it doesn't affect the taste.
Ice Cream Maker - 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.
Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.