July 19, 2008

Lavender Sorbet

Mrs Redboots: comment in “Ice Heroine” on July 16, 2008

Here’s one more for the collection:

Lavender sorbet
Liquidise two ripe Ogen melons, the juice of two lemons and 120g (4oz) caster sugar. Infuse 15g (half an oz) fresh/dried lavender flowers in half a bottle of gently warmed, dry sparkling wine or champagne, for 15 minutes. Drain and press through a sieve, then add to the puree, followed by two beaten egg whites. Add one or two drops of mauve food colouring and place in an ice cream machine or whisk the mixture and freeze, then whisk every 20 minutes until set.

By the way, cheating and adding a drop of essential oil of lavender is a failure – I’ve tried! Flavour too strong.

July 19, 2008 | Filed Under Frozen things 

comments

2 Responses to “Lavender Sorbet”

  1. LavenderNo Gravatar on March 18th, 2009

    This wounds wonderful, and I”m glad you gave us the tip about not using lavender essential oil (I was going to try substituting it). Thanks!

  2. Cookie GirlNo Gravatar on September 21st, 2009

    Nope never use an essential oil instead of infused simple sugar or wine…can be poisonous in some instances

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