Recipe: Lavender Sorbet (ice cream machine)

LAVENDER SORBET

"A cup of warm Lavender Tea perfectly complements this frosty, palate-cleansing dessert."

FOR THE SYRUP:
1 cup water
1/2 cup sugar
FOR THE SORBET:
4 heads pesticide-free lavender flowers
Juice of 1 lemon, as needed, divided use
1 1/2 cups water
Pesticide-free lavender flowers, for garnish

TO MAKE THE SYRUP:
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.

TO MAKE THE SORBET:
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.

Strain the lavender-infused syrup through a fine-mesh sieve into a bowl. Add 1 1/2 cups water. Add the remaining lemon juice if the mixture seems too sweet.

Transfer the mixture to an ice-cream machine and freeze according to the manufacturer's instructions.

Let the sorbet stand in the refrigerator for 10 minutes before serving.

TO SERVE:
Spoon into decorative ice cream dishes or stemmed glasses. Garnish with the fresh lavender flowers and serve immediately.

Makes about 1 1/2 pints
Source: Victoria - The Pleasures of Tea by Kim Waller