I seem to be on a lemon kick. This time around, I’ve opted for something a little lighter but every bit as flavorful: Lavender Lemonade Sorbet. Inspiration courtesy of Molly Moon’s Homemade Ice Cream.
To start, get your hands on some food-grade dried lavender flowers. I found mine at Penzeys, my favorite Wisconsin spice shop:
Next, simmer sugar, water, and lavender on the stove. Then add fresh-squeezed lemon juice to complete the lovely concoction:
Molly recommends grinding the lavender, but I left mine whole so I strained out the flower buds before churning the sorbet:
Churn until the sorbet turns from this:
Look! A moving picture:
All pretty and pink and packed for the freezer:
The sorbet needs to chill for a few hours, but I licked the bowl clean and can therefore affirm it is outrageously good. Yes, I stand by my adverb: OUTRAGEOUSLY good.
Next up: the Lavender Martini.