Violet Lavender Sorbet Recipes

VIOLET FLOWER SYRUP

Steps:

• Gather the ingredients.
• Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
• Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
• In a small saucepan, bring cup of water to a boil.
• Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
• Pour liquid and petals into the top of a bain-marie . Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
• Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
• Strain syrup through a finely meshed sieve to remove flower petals.
• Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.

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.

LAVENDER SORBET

Steps:

• In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.