Sunday, June 22, 2008


No pics yet - but I'm working on a new sorbet...

Honey lavender (first draft)
2 cups H20
3/4 cups honey
2 Tbsp dried Lavender buds

Heat honey and H20 to dissolve honey.
Add lavender (I added some lemon verbena, too).
A note about the lavender - I had some dried on hand that is considered edible, and I'm unsure as to the edibility of say - fresh lavender from the garden... I wonder if all the recipes I read that mentioned "food grade lavender" were to try and keep one from raiding the potpourri jar - I'll look into it, but I'm guessing fresh lavender is fine. 
A wee sprinkling of salt.
Bring to boil.
Reduce to simmer for 5 minutes.
Remove from heat and allow to sit (10-ish minutes)

Strain all the bits out.

Mix in 2 Tbsp lemon juice & 2 Tbsp vodka.

Refrigerate until cool and let the ice cream maker do what it does best.

Fingers crossed (I'm at the "Remove from heat" step and my kitchen smells divine...

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