I don’t know about you all but it’s been a particularly hot month of June here in New Mexico. As we head into July we are finally seeing some cooler temps which is a welcome relief. I’ve been looking for something cool and slushy to make and sorbet just seemed like the perfect treat. This lemon sorbet is so refreshing with a little hint of lavender in the back end. It’s a light dessert that is cool and slushy leaving your taste buds wanting more. Sorbet is my summer go to when the heat of the summer kicks in. And most sorbet recipes can be poured into popsicle molds that are kid friendly. So no excuses, make lemon sorbet and if you can find culinary lavender, sprinkle some into the mix for the most tasty and refreshing treat this summer.
I added 2 cups of sugar with 1 tablespoon of culinary lavender in a small food processor. Pulse several times to roughly chop the lavender as well as grinding the sugar into a finer blend.
The sugar absorbs the lavender infusing it to use in your lavender recipes.
The sorbet ingredients include lemon juice, lemon zest, water and lavender infused sugar.
Heat a heavy bottomed non reactive pot over and add the infused sugar and water.
Add the lemon zest and continue to stir as the sugar dissolves.
Bring the mixture to a boil. Remove from heat and let cool.
When the syrup has cooled, pour into a bowl and add the lemon juice. Place a lid on top and refrigerate at least 4 hours or overnight.
Pour the mixture into an ice cream maker and freeze according to manufacturers instructions.
Pour the sorbet into a container with a lid and freeze for several hours before serving.
Leaving the sorbet out to room temperature for a few minutes before serving makes it easier to scoop.
To Order: Los Poblanos Culinary Lavender
Lemon Lavender Sorbet
1 1/2 Cups Lemon Juice
2 cups Water
1 1/2 cups Lavender Infused Sugar
Zest of 1 Lemon
To make Lavender Infused Sugar: Add 2 cups of sugar and 1 tablespoon of culinary lavender to a food processor. Process for several seconds until the lavender has been roughly chopped and sugar is ground finer.
To make Sorbet: Heat a heavy bottomed non reactive pot and add infused sugar and water. Add the lemon zest and stir the pot as the sugar dissolves. Bring the mixture to a boil then remove from heat and let cool.
When the syrup has cooled, pour into a bowl that has a lid. Add the lemon juice, stir, then chill in the refrigerator for 4 hours or overnight.
Pour the contents into an ice cream maker and freeze according to manufacturers instructions. Pour slushy sorbet into a bowl with a lid and freeze for several hours. Makes approximately 1 quart.