Lemon Lavender Sorbet
Indulge in the refreshing harmony of citrus and floral notes with this Lemon Lavender Sorbet. Perfect as a palate cleanser or a light dessert, this sorbet is a delightful nod to Mediterranean aromas, promising to cool you down on a warm day.
Equipment
- Medium saucepan
- Fine-mesh sieve
- Bowl
- Ice cream maker
- Freezer-safe container
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons dried lavender flowers
- 2 lemon zest Zest of 2 lemons
- 3/4 cup fresh lemon juice about 3-4 lemons
- 1 tablespoon vodka optional, to soften the texture
Instructions
- In a medium saucepan, combine sugar and water over medium heat. Stir until the sugar has fully dissolved.
- Add the dried lavender flowers and lemon zest to the saucepan. Bring the mixture to a simmer, then remove from heat and allow it to steep for 15 minutes.
- Strain the mixture through a fine mesh sieve into a bowl, pressing on the lavender to extract all the flavor. Discard the solids.
- Stir in the fresh lemon juice and vodka, if using. This will help prevent the sorbet from freezing too hard.
- Chill the mixture in the refrigerator for at least 4 hours, or until completely cold.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes.
- Transfer the sorbet to a freezer-safe container and freeze until firm, about 2 hours.
- Serve the sorbet in chilled bowls or glasses.
Notes
If you do not have an ice cream maker, you can pour the mixture into a shallow pan and freeze. Stir every 30 minutes until it reaches the desired consistency.