Thursday, 11 July 2013
For the Sugar Syrup: 250ml water and 150g of golden caster sugar.
4 Lavender Flower heads or 2 tsp of dried flowers.
Juice of a lemon, strained.
350ml of cold water.
Slowly heat the sugar and water with the Lavender heads added and bring gently to the boil.
Add half the lemon juice and leave to cool.
Strain the syrup to remove the lavender and add the cold water.
Add the rest of the lemon juice to taste.
Place into a freezer container and stir when slushy after 2 hours, and again after 4 hours.
Remove from the freezer to the fridge half an hour before serving.
Amazingly this recipe only requires 4 flower heads to make a delicately pink sorbet with a subtle flavour.
Lavender Sorbet and Ice-cream can sometime be seen for sale in places like France or Italy. If its a lavender colour then it has had colour added. If it's the palest pink or white (in the case of ice-cream) then it is likely to be natural.
You could also try this recipe with rose petals (use a strongly perfumed variety) or violets.