Food Gardening Network
Print
Strawberry Lavender Sorbet

Strawberry Lavender Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

When hot weather hits, there’s nothing like a light sorbet to cool things down. Our Strawberry Lavender Sorbet takes the simplest of ingredients to create a delicate dessert that’s delicious any time. Use dried lavender buds, but be careful not to overdo it—a little lavender goes a long way.

Ingredients

Scale

Instructions

    1. Combine sugar and water in a saucepan.
    2. Bring mixture to a simmer, stirring occasionally, until the sugar is completely dissolved.
    3. Add the dried lavender and bring the mixture back up to a simmer.
    4. Turn off the heat, cover, and allow the lavender to infuse the simple syrup for at least 30 minutes.
    5. When cool, strain into a glass jar. Store leftover syrup in the fridge for up to a month.
    1. Puree the strawberries, then strain them through a sieve to remove the seeds.
    2. In a large mixing bowl, combine strained strawberries, 3/4 cup of cooled lavender syrup, and lemon juice. Add additional syrup as needed.
    3. Pour into a freezer-safe container and freeze overnight.

Notes