Lavender Sorbet

== Ingredients ==
* 250 g castor sugar
* 500 ml water
* 2 level tablespoons juice from one lemon
* 1 teaspoon dried lavender flowers
== Directions ==
# Dissolve the castor sugar using half of the water and heating in a saucepan. Stir until liquid. 
# Bring to the boil add the lavender and half of the lemon juice.
# Remove from heat and stand to cool.
# Filter the mixture through a strainer to remove lavender flowers and add the remainder of the water.
# Taste the mix and add further lemon juice to taste.
# If you have an ice cream maker then follow the manufacturers instructions to complete the blending and freezing process. If not move to step 7.
# The process of freezing the sorbet will involve a freeze and blend process. Pour the mixture into a suitable lidded container with a large base and place in the fast freeze section of the freezer.
# Once the mixture starts to freeze (1 – 2 hours depending on your unit) remove from the freezer and immediately place in the liquidizer for 30 seconds.
# Place again in the fast freezer.
# Repeat stages 7, 8 and 9 twice more.
# Serve in individual dishes decorated with fresh mint and lavender sprigs.
Category:Lavender Recipes
Category:Mint Recipes
Category:Sorbet Recipes
Category:Vegetarian Recipes