Lavender Sorbet



Lavender Sorbet

250 grams Castor Sugar 500ml Water 2 Level Tablespoons Juice from one lemon

Dissolve the castor sugar using half of the water and heating in a saucepan. Stir until liquid.
Bring to the boil add the lavender and half of the lemon juice. Remove from heat and stand to cool.
Filter the mixture through a strainer to remove lavender flowers and add the remainder of the water.
Taste the mix and add further lemon juice to taste. If you have an ice cream maker then follow the
manufacturers instructions to complete the blending and freezing process. If not move to step 6. The
process of freezing the sorbet will involve a freeze and blend process. Pour the mixture into a
suitable lidded container with a large base and place in the fast freeze section of the freezer.
Once the mixture starts to freeze (1-2 hours depending on your unit) remove from the freezer and
immediately place in the liquidizer for 30 seconds Place again in the fast freezer. Repeat stages 6,
7 & 8 twice more. Serve in individual dishes decorated with fresh mint and lavender sprigs.


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