Tuesday, June 16, 2009

homemade...strawberry lavender sorbet

I finally gorged myself with enough fresh strawberries that I decided I could spare a few for a recipe. I decided it would be fun to make a sorbet with lavender that I have in the garden. Since I don’t use a lot of sugar, I decided to experiment with honey. There are only 6 ingredients in this recipe and it is so simple and a bit magical. Just wait until you see how these 6 ingredients transform themselves into a smooth, creamy palate cleansing delicacy. The result of the alchemy is not overly sweet and the honey and lavender come through as subtly floral. This is just perfect for an evening eating alfresco with family and friends…so lovely. Everything seems lovely to me lately, but strawberry lavender sorbet is especially lovely.

Strawberry Lavender Sorbet

What you need:

1 quart of strawberries

2 cups of water

1 cup of honey

12 springs of fresh lavender (or 1 tablespoon of dried lavender blossoms)

1 tablespoon of lemon juice

1 egg yolk

What you need to do:

1. Bring water and honey to a gentle boil in a medium saucepan. Continue to boil for 5 minutes.

2. Add lavender and remove from heat. Let the syrup infuse for 1 hour.

3. Strain syrup to remove lavender blossoms.

3. Remove stems from strawberries and puree them in a food processor.

4. Add lemon juice and cooled syrup and blend completely until the mixture is smooth.

5. Place into a shallow dish with lid.

6. Freeze overnight or for a few hours.

7. Scrap mixture back into food processor add egg yolk and blend until smooth and creamy.

8. Replace mixture to dish and freeze for another few hours until frozen completely.


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