Lavender Sorbet

Lavender Sorbet Recipe | Vegetarian Food from France

Region / culture: France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Lavender sorbet is a refreshing and light dessert that is perfect for hot summer days. The delicate floral flavor of lavender combined with the tangy lemon creates a unique and delicious treat that is sure to impress your guests.

History

Lavender has been used in cooking for centuries, with its origins dating back to ancient times. The use of lavender in desserts became popular in France during the 17th century, where it was often used in pastries and confections. The combination of lavender and lemon in sorbet is a modern twist on this classic flavor pairing.

Ingredients

250 g castor sugar
500 ml water
2 level tablespoons juice from one lemon
1 tsp dried lavender flowers

How to prepare

Dissolve the castor sugar by heating it with half of the water in a saucepan. Stir until it becomes a liquid.
Bring the mixture to a boil and add the lavender and half of the lemon juice.
Remove the saucepan from heat and let it cool.
Filter the mixture through a strainer to remove the lavender flowers, then add the remaining water.
Taste the mixture and add more lemon juice according to your preference.
If you have an ice cream maker, follow the manufacturer's instructions to complete the blending and freezing process. If not, proceed to step 7.
To freeze the sorbet, pour the mixture into a lidded container with a large base and place it in the fast freeze section of the freezer.
Once the mixture starts to freeze (approximately 1-2 hours depending on your freezer), remove it from the freezer and immediately place it in a liquidizer for 30 seconds.
Return the mixture to the fast freezer.
Repeat steps 7, 8, and 9 two more times.
Serve the sorbet in individual dishes, garnished with fresh mint and lavender sprigs.

Variations

Add a splash of vodka or gin to the sorbet mixture for an adult twist.
Experiment with different citrus fruits such as lime or orange for a unique flavor profile.
Top the sorbet with a drizzle of honey or a sprinkle of sea salt for added complexity.

Cooking Tips & Tricks

Be sure to use culinary lavender, as other varieties may not be suitable for consumption.

- Adjust the amount of lemon juice to suit your taste preferences.

- For a smoother sorbet, strain the mixture before freezing to remove any lavender particles.

- To prevent crystallization, stir the sorbet every hour while it is freezing.

Serving Suggestions

Serve lavender sorbet in chilled bowls or glasses for a refreshing treat. Garnish with fresh mint leaves and lavender sprigs for a beautiful presentation.

Cooking Techniques

The key to making a smooth and creamy sorbet is to freeze and blend the mixture multiple times during the freezing process. This helps break up ice crystals and creates a smoother texture.

Ingredient Substitutions

If you do not have dried lavender flowers, you can use lavender extract or culinary lavender oil as a substitute.

Make Ahead Tips

Lavender sorbet can be made ahead of time and stored in the freezer for up to a week. Simply remove it from the freezer 10-15 minutes before serving to allow it to soften slightly.

Presentation Ideas

Serve lavender sorbet in elegant glass bowls or cups for a sophisticated presentation. Top with a sprig of fresh lavender or a twist of lemon for a decorative touch.

Pairing Recommendations

Lavender sorbet pairs well with fresh berries, shortbread cookies, or a glass of sparkling wine for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover sorbet in an airtight container in the freezer for up to a week. To serve, let it sit at room temperature for a few minutes to soften before scooping.

Nutrition Information

Calories per serving

Each serving of lavender sorbet contains approximately 120 calories.

Carbohydrates

Each serving of lavender sorbet contains approximately 30 grams of carbohydrates.

Fats

Lavender sorbet is a low-fat dessert, with less than 1 gram of fat per serving.

Proteins

There is negligible protein content in lavender sorbet.

Vitamins and minerals

Lavender sorbet is a good source of vitamin C from the lemon juice.

Alergens

Lavender sorbet is free from common allergens such as nuts, dairy, and gluten.

Summary

Lavender sorbet is a light and refreshing dessert that is low in fat and calories. It is a good source of vitamin C and is suitable for those with dietary restrictions.

Summary

Lavender sorbet is a light and refreshing dessert that is perfect for summer entertaining. With its delicate floral flavor and tangy lemon notes, it is sure to be a hit with your guests. Experiment with different variations and presentation ideas to create a unique and memorable dessert experience.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Lavender Sorbet. It was a warm summer afternoon, and I was wandering through a quaint little farmer's market in Provence, France. The air was filled with the sweet scent of lavender, and I couldn't resist stopping at a stall that was selling homemade lavender products.

As I browsed through the array of lavender-infused items, my eyes landed on a small recipe card for Lavender Sorbet. Intrigued, I asked the vendor about it, and she smiled warmly before sharing the recipe with me. She explained that lavender was a staple ingredient in Provencal cuisine, and that this sorbet was a refreshing and fragrant treat that was perfect for hot summer days.

I thanked the vendor profusely and tucked the recipe card into my purse, eager to try it out when I returned home. Little did I know that this simple recipe would become one of my signature dishes, loved by my family and friends alike.

Once back in my kitchen, I gathered all the ingredients needed for the Lavender Sorbet. Fresh lavender blooms, sugar, water, and a hint of lemon juice were all that was required to create this delightful dessert. As I carefully followed the instructions on the recipe card, I couldn't help but feel a sense of excitement and anticipation.

The scent of lavender filled the air as the mixture simmered on the stove, infusing the syrup with its delicate floral notes. I strained the liquid, discarding the lavender blooms, and allowed it to cool before pouring it into my ice cream maker. The whirring sound of the machine was music to my ears as it churned the sorbet to perfection.

After a few hours in the freezer, the Lavender Sorbet was ready to be served. I scooped the velvety purple confection into bowls and garnished it with a sprig of fresh lavender. The first bite was like a burst of summer in my mouth, the floral notes mingling with the sweetness of the sugar and the tartness of the lemon juice.

I couldn't wait to share this creation with my loved ones, and their reactions were just as I had hoped. My grandchildren squealed with delight at the unique flavor, while my husband savored each spoonful with a contented smile on his face. It was moments like these that reminded me why I loved cooking so much - the joy of creating something delicious and sharing it with those I cared about.

Over the years, the Lavender Sorbet became a staple at family gatherings and dinner parties. I would often make a batch to bring to potlucks and picnics, where it never failed to impress and delight everyone who tried it. The recipe was passed down to my daughters and granddaughters, becoming a beloved tradition that connected us across generations.

As I sit here now, reminiscing about that fateful day in Provence when I first discovered the recipe for Lavender Sorbet, I can't help but feel grateful for all the wonderful memories and moments it has brought into my life. Cooking has always been my passion, and this recipe is a testament to the joy and fulfillment it has given me over the years.

So here's to the simple pleasures of life - to the smell of lavender in the air, the taste of homemade sorbet on a hot summer's day, and the cherished moments spent with family and friends. May this recipe continue to bring joy and happiness to all who taste it, just as it has for me. Bon appétit!