Honey Lavender Sorbet Recipes

HONEY LAVENDER SODA RECIPE BY TASTY

Steps:

• Add the simple honey syrup and lavender to a small saucepan. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
• To serve, mix 1-2 tablespoons of honey lavender syrup with 8 ounces of seltzer water in a glass over ice.
• Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
• Enjoy!

HONEY & LAVENDER SORBET

Steps:

• 1. Melt together water and honey until completely mixed. 2. Leave to cool. 3. Churn syrup. After 15-20 minutes add lavender flowers. 4. Churn/freeze until set.

LAVENDER SORBET

Steps:

• If using fresh lavender:.
• With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step.
• Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute.
• Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar.
• Cover with a lid and let cool for at least 30 minutes.
• Strain out flowers through a sieve, pressing flowers to get out any remaining liquid.
• Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.

VIOLET LAVENDER SORBET

Steps:

• 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.