lemon-lavender sorbet

[Guest guest]

My experiments have yielded an almost successful product. I combined

a recipe for lavender lemonade with one for lemon sorbet and came up

with this.

 

2 cups water (approximate)

1 TBS dried lavender

3-4 lemons, juiced*

1 cup sugar/sweetener*

 

*The original recipe called for 2 cups sugar and 1 1/2 cups lemon

juice. I was limited by what I had on hand, which was 2 fresh lemons.

That made 2 cups sugar way too much, especially since I think the

lavender required some tartness.

 

Directions:

Boil 1 cup water and add lavender. Let seep, covered, for at least an

hour and strain. Add lavender water to saucepan and add another cup

water. Add sugar, bring to boiling without stirring over medium high

heat. Reduce heat to a simmer and let sit until sugar dissolves

(adjust appropriately for other sweeteners). Let mixture cool, add

lemon juice and enough water to bring entire mixture to 3 cups. Put

in 1 1/2 quart ice cream machine.