Total Time
30mins
Prep 30 mins
Cook 0 mins

I got this recipe from the net. It can also be found in the Victoria Pleasures of Tea by Kim Waller. The taste was a bit tame for me so I added more lavender to the mix. I also used 1/4 cup agave nectar instead of sugar and I used a mixture of lemon and lime juices because I like the taste of them together.I didn't include the cooling or freezing time in the preparation notes.

Ingredients Nutrition

  • 2 12 cups water (filtered)
  • 12 cup sugar
  • 4 lavender flowers (4 heads pesticide-free)
  • 14 cup lemon juice (or juice of 1 lemon)

Directions

  1. In a medium-size saucepan over medium heat, combine 1 cup water and the sugar. Bring the mixture to a simmer, stirring, and cook the syrup until it is clear. Remove from the heat and let cool completely.
  2. In a large saucepan, combine 1 cup of the syrup with the lavender flowers and half the lemon juice. Slowly bring the mixture to a boil over medium-high heat, stirring constantly. Remove from the heat, cover, and let cool completely.
  3. Strain the syrup through a fine-mesh sieve into a bowl. Add the remaining 1 1/2 cups water. Add the remaining lemon juice if the mixture seems too sweet.
  4. Transfer the mixture to an ice-cream machine and freeze according to the manufacturer’s instructions.
  5. Let the sorbet stand in the refrigerator for 10 minutes before serving.
  6. Spoon into decorative ice cream dishes or stemmed glasses. Garnish with the fresh lavender flowers and serve immediately.
  7. Bon Appetit!