Lavender Sorbet

OMG! Lavender Sorbet is the best thing ever!! I used a lot more lavender than the recipes I found but I like it more herbaceous. I made the lavender tea when I was home for lunch and let it seep in the refrigerator until I got home four hours later. By then the tea was a beautiful light pink color and the lavender buds had been leeched of color. The sorbet is lovely in flavor and color.

Lavender Sorbet

3 Tbs food grade lavender buds, slightly crushed
3 1/2 cups very hot water (not quite boiling)
1/2 cup honey
Juice of one lemon, freshly squeezed
3 Tbs vodka

While the water is hot, add honey, lavender and lemon juice. Stir until honey is dissolved. Chill until cold, at least one hour. Strain through a very fine sieve and stir in vodka. Pour into ice cream maker according to the machine’s instructions.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free. Bookmark the permalink.

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