Lavender Lemon Sorbet Recipes

Steps:

• In a medium saucepan over medium heat mix all ingredients together and bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Refrigerate 4 hours or until well chilled.
• Strain mixture and pour into an ice cream maker. Freeze according to manufacturer's directions.
• Note: I read Rita's review of another Lavender Sorbet and learned that she used ice cubes to create the sorbet. You can try that here if you like, reducing the water by half and chilling the cooked mixture. Then add ice cubes and blend. Add more cubes if you think it needs it. If you try this method please let me know so I can give more accurate directions. Thanks!

Steps:

• Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
• Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.

Steps:

• Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
• Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.

Steps:

• Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Steps:

• If using fresh lavender:.
• With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step.
• Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute.
• Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar.
• Cover with a lid and let cool for at least 30 minutes.
• Strain out flowers through a sieve, pressing flowers to get out any remaining liquid.
• Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.

Steps:

• In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
• In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
• If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.