Blackberry and Lavender Sorbet
  • 1/2 C of sugar
  • 1 C. of boiling water
  • 1pint of berries
  • 1/2 C. of lavender flowers


Dissolve sugar in the water and cool. Puree half of the fruit with the lavender in the blender. Stir the cooled sugar mixture into the puree, and add remaining berries. Freeze in an ice cube tray or ice cream freezer until semi-hard. stir up with a fork( should be crystalline consistency) Freeze until very firm. remove from freezer 10 mins. before serving, garnish with fresh lavender or a sprig of mint. 

Lavender Simple Syrup
  • 1 C. Water
  • 1 C. Sugar
  • 2-3 Tbsp. Lavender buds

Combine water and sugar. Heat water until sugar is dissolved and slightly bubbling (on the stove or in the microwave). Add lavender and let seep for 5-10 minutes. The longer it seeps the darker the syrup becomes and the stronger the taste. Strain out lavender buds and store in jar for 2-3 weeks in the refrigerator.

 

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