Recipe by Cooking Light June 2000

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Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Combine the first 4 ingredients in a medium saucepan. Bring to a boil, stirring occasionally; remove from heat. Let stand 30 minutes.

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  • Strain the lavender mixture through a fine sieve over a bowl, discarding the solids. Pour mixture into a 13 x 9-inch baking dish. Cover and freeze for 8 hours or until firm.

  • Remove the lavender mixture from freezer, and scrape entire mixture with a fork until fluffy. Garnish with lavender blooms, if desired.

Nutrition Facts

61 calories; protein 0.1g; carbohydrates 15.4g; iron 0.1mg; calcium 5mg.
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