Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This bright-tasting sorbet gains an exquisite aroma from a small amount of lavender. Prep and Cook Time: 1 hour, plus at least 1 1/2 hours of chilling and freezing time.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

Yield:
Makes about 5 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

108 calories; calories from fat 3%; protein 0.6g; fat 0.3g; carbohydrates 28g; fiber 2g; sodium 64mg.
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