Lavender Sorbet

by Jim Long Chill time and churning time not estimated.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3  cups water
• 1⁄2 cup sugar
• 9 -10  fresh  lavender flowers, stem heads of or 2  tablespoons  dried lavender flowers
• 1  lemon, juice of

Directions

1. If using fresh lavender:
2. With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step.
3. Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute.
4. Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar.
5. Cover with a lid and let cool for at least 30 minutes.
6. Strain out flowers through a sieve, pressing flowers to get out any remaining liquid.
7. Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.