Lavender & Honey Sorbet

A lot of the items I put into my frozen desserts are based on what season it is. Right now it’s peach and berry season, however it doesn’t stop me from using other flavors like teas or honey. One of my favorite combinations are lavender and honey and this will take you for a ride. It’s bizarre when you first taste it, but there’s something there that wont let you put your spoon down. I always think Provence when lavender is present and there are lavender fields for miles there. It’s very easy to over-do lavender infusions so be very careful on timing. I also used the tiniest bit of gel food coloring to make it pop! To make it even more outstanding pour in a little silver rum, makes things interesting. Hope you have a Happy Bastille day!! Cheers! 

Ingredients:

1/4 cup edible lavender buds

1/4 cup of honey

2 1/2 cups water

1 cup sugar 

1 tiny drop of purple gel food coloring (organic from Whole Foods)

2 tbsp silver rum

Directions:

1. In a medium saucepan heat sugar, 1/2 cup water, honey and lavender until sugar dissolves

2. Once sugar has dissolved, take syrup off the heat and let it steep for exactly 25 minutes

3. Strain syrup into a bowl and add the rest of the water and drop of gel coloring

4. Let cool for 3 hours in the refrigerator. Once cooled, pour the rum and mixture into ice cream maker and follow the manufacturer’s instructions 

Notes: Remember timing is everything so keep any eye on the steeping you do! This can be a powerful sorbet so make sure you use good quality lavender buds and honey!