Violet Lavender Sorbet Recipe #62681
This pretty sorbet which I haven't made yet, uses both violets and lavender from the garden is posted per recipe request for ways of using lavender. Recipe source is Edible Flowers, Desserts and Drinks reprinted in the local newspaper. Prep time includes standing time and steeping time. Cook time is stove-top cooking time (divided among tasks). Time does not include time to freeze in ice-cream maker or freezer.
by ellie_
5¾ hours | 5½ hours prep
SERVES 4 -6
- 1 1/2 cups water
- 3/4 cup sugar
- 1/4 cup lavender flowers (if unavailable use 2 Tablespoons dried lavender)
- 1/2 cup violets (if unavailable use purple pansies)
- 2 tablespoons lime juice
- Pour one cup of water into a saucepan.
- Add 1/2 cup sugar.
- Bring to a boil, let simmer for 4 minutes, swirling pan occasionally.
- Remove from heat.
- Put the chopping blade in your food processer.
- Add lavender and 1/4 cup sugar and process for 3 minutes, or until flowers and sugar are blended and in tiny pieces.
- Add lavender mixture to mixture in saucepan and combine well.
- Let mixture stand for at least one hour at room temperature.
- Strain mixture and set aside.
- In a nonmetatlic saucepan, bring 1/2 cup water to a boil.
- Remove from heat.
- Add violets.
- Steep violets in water for 15 minutes, stirring occasionally.
- Strain mixture through cheesecloth and then squeeze cheesecloth to release blue color.
- Blend lavender syrup with the violet water.
- Add lime juice to mixture.
- Freeze in an ice-cream maker.
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5 stars