Lavender Sorbet Recipes

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:

• 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:

• 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:

• 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:

• Pour one cup of water into a saucepan.
• Add 1/2 cup sugar.
• Bring to a boil, let simmer for 4 minutes, swirling pan occasionally.
• Remove from heat.
• Put the chopping blade in your food processer.
• Add lavender and 1/4 cup sugar and process for 3 minutes, or until flowers and sugar are blended and in tiny pieces.
• Add lavender mixture to mixture in saucepan and combine well.
• Let mixture stand for at least one hour at room temperature.
• Strain mixture and set aside.
• In a nonmetatlic saucepan, bring 1/2 cup water to a boil.
• Remove from heat.
• Add violets.
• Steep violets in water for 15 minutes, stirring occasionally.
• Strain mixture through cheesecloth and then squeeze cheesecloth to release blue color.
• Blend lavender syrup with the violet water.
• Add lime juice to mixture.
• Freeze in an ice-cream maker.

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lavender. Let steep 10 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
• Puree grapes in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in lavender syrup, cover, and refrigerate until cold, at least 1 hour and up to 2 hours.
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn grape mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.