Strawberry And Lavender Sorbet Recipes

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

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:

• Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
• Spin in an ice cream maker and freeze according to manufacturer's instructions.

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

Steps:

• 1. Place the sugar in a pan and pour 1 1/4 cup water. Bring to the boil, stirring until the sugar is dissolved
• 2. Take the pan off the heat, add the flowers and leave to infuse (steep) for 1 hour. If time permits, chill the syrup in the refrigerator before using.
• 3. Process the strawberries in a food processor or in batches in blender, then press the puree through a large sieve into a bowl.
• 4. Pour the puree into a freezerproof container, strain in the syrup and freeze for 4 hours, or until mushy. Transfer to a food processor and process until smooth. Whisk the egg white until frothy, and stir into the sorbet. Spoon the sorbet back into the container and freeze until firm.
• 5. Serve in scoops, piled into tall glasses and decorate with sprigs of lavender flowers.

Steps:

• Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.