Lavender Sorbet

Lavender Sorbet

1 cup granulated sugar
2 cups water
1 tablespoon culinary lavender flowers (food grade)
2 1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons vodka

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.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
from http://whatscookingamerica.net/SorbetLavender.htm
Makes 8 to 10 servings.