LAVENDER LEMON SORBET
My dear friend --Rita-- recently sent me some wonderful lavender so I wanted to find some really great recipes to showcase this treat! This one hits the spot! Plan ahead though because this needs time to cool!
Provided by Mamas Kitchen Hope
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat mix all ingredients together and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Refrigerate 4 hours or until well chilled.
- Strain mixture and pour into an ice cream maker. Freeze according to manufacturer's directions.
- Note: I read Rita's review of another Lavender Sorbet and learned that she used ice cubes to create the sorbet. You can try that here if you like, reducing the water by half and chilling the cooked mixture. Then add ice cubes and blend. Add more cubes if you think it needs it. If you try this method please let me know so I can give more accurate directions. Thanks!
Nutrition Facts : Calories 98.7, Sodium 2.5, Carbohydrate 25.6, Sugar 25.2
STRAWBERRY LAVENDER SORBET
Steps:
- Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
- Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.
STRAWBERRY LAVENDER SORBET
Steps:
- Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
- Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.
LAVENDER LEMON BARS
I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.
Provided by Angela Davis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
- Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
- Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
- Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
- While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.4 g, Cholesterol 41.2 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 55.4 mg, Sugar 18.2 g
LAVENDER SORBET
Make and share this Lavender Sorbet recipe from Food.com.
Provided by Charlotte J
Categories Frozen Desserts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 101, Sodium 5.9, Carbohydrate 26.4, Fiber 0.4, Sugar 25.3, Protein 0.2
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