This luscious, tart, and super delicious Lavender Lemon Sorbet is a perfect dessert for a hot summer day.
Hello, everyone! How are you doing? Did you miss me? Did you even notice I didn’t post any recipes last week? Yup, it was a super short week for me (Last Monday was a provincial holiday while on Friday I had my extra day off), so I decided to take it easy and relax for a week.
But I am back now (With this tasty Lavender Lemon Sorbet), and I hope you like it. Actually, I was hoping my little break from blogging would allow me to gain some inspiration and motivation. I was wrong! It’s so hard to get back on track after vacation, right? But I am a very responsible person, and I know it might be rather hot around your place, and you’re waiting for something refreshing.
This Lavender Lemon Sorbet is an excellent solution! Luscious, sweet, with the subtle notes of lavender and honey, it is a perfect way to cool down when it’s hot. My sorbet recipes are usually relatively healthy (Mostly, the fruit puree, water, and just a bit of sugar); however, since lemon juice isn’t the same as fruit pure, this sorbet calls for a large amount of sugar. Also, it requires making a simple lavender-infused syrup. And while it’s optional, I recommend adding some honey too. It helps Lavender Lemon Sorbet being smooth and less icy; it also enhances the flavour.
All right, I think this is a long enough after-vacation post, so I can wrap it up. Please enjoy your summertime and try this Lavender Lemon Sorbet, too!
- 2 cups of water
- 2 cups of granulated sugar
- 2 to 4 tbsps. of dried lavender
- 2 cups of freshly squeezed lemon juice
- 1,5 cups of syrup
- 1 to 2 tbsps. of grated lemon zest
- 2 to 3 tbsps. of honey
- some dried lavender, optional
- First, make the syrup by combining all the ingredients in a pot. Bring to a boil, then simmer for about 5 minutes until the sugar has fully incorporated.
- Off heat, cover, and let stay at least for a couple of hours to infuse (I left overnight) then remove the lavender using a sieve.
- Combine completely cold syrup (You will have some extra syrup which you can use for making lemonade), lemon juice, lemon zest, honey, and some lavender if desired (Crush the buds between your fingers)and whisk to combine.
- Try and adjust by adding some powdered sugar, if too tart.
- Place the mixture in the container of your ice cream maker and proceed as recommended by the manufacturer’s instruction.
- The mixture will remain quite liquidy. Transfer it to a container and freeze up to 4-6 hours.
- Remove from the freezer 10 minutes prior to serving.
- It melts fast.