It's very hot everywhere in California, so here's a cool idea. Lavender is plentiful right now because it loves the dry heat of summer. Try this easy and elegant sorbet with some fresh lavender from your garden or farmers market. A small scoop alongside another sorbet like plum or even commercial ice cream is very beautiful.
A link to a video I did for the local paper last year is alongside. It includes 2 more sorbet recipes, one for strawberry and another for roasted apricots. Enjoy!
Lavender Sorbet
INGREDIENTS:
1 cup sugar
2 cups water
1 tablespoon lavender flowers
2 tablespoons freshly squeezed lemon juice & 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.
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.
Looks beautiful. I'm always intimidated to cook with lavender because of it's strong flavor, but you've given me some courage to do so. I'll have to make some.
ReplyDelete