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Yield
Makes about 5 cups (serving size: 1/2 cup)
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.

Step 2

In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.

Step 3

Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.

Step 4

Note: Nutritional analysis is per serving.

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