Strawberry Lavender Sorbet

Votes: 1

Time: 30 min.

This delicious, rich sorbet is made from pureed fresh strawberries mixed with fragrant lavender syrup and lemon juice, which perfectly balances the sweet, berry-floral flavor with its tartness. Start preparing the dessert the night before, leave it in the freezer, and enjoy its refreshing, interesting taste the next day. Lavender syrup can also be made ahead of time and stored in the refrigerator. Besides sorbet, it's also great for other desserts and drinks, such as drizzled over ice cream, pancakes, or added to tea.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sorbet

5 cups strawberry puree, strained through a sieve, from about 8 cups fresh berries
3/4 - 1 cup lavender syrup, recipe below
0.5 cup lemon juice

Lavender syrup

2 tbsp. sugar
1.5 cups of water
2 tablespoons dried lavender

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lavender, lemon juice, strawberry, sorbet

Cooking the dish according to the recipe:

Chop the strawberries and press them through a fine sieve to remove the seeds. Stir in the cooled lavender syrup and lemon juice. Taste to ensure the sweetness and tartness are balanced.
Place in the freezer overnight.
Exit: 1.4 l.

Lavender syrupCombine sugar and water in a saucepan. Bring to a boil and simmer until the sugar dissolves. Remove from heat and let cool. Bring the sugar syrup to a boil again and add the dried lavender. Cover and let steep for 30 minutes. Strain and cool. Store the syrup in the refrigerator..

Author of the recipe - Nancy Forrest is a chef and professional baker.

Categories:

recipe / Desserts / Ice cream, sorbets

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