Lionheart Wines
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Lavender Sorbet

Time: Cooking time – 1 hour.

Makes: 3 cups


4 Lavender heads

1 juice of a lemon, strained

1 ½ cups water
1 cup of simple syrup (2/3 cup water & 8/9 cups made into a syrup)


Pour the measured syrup into a pan, add the lavender flowers and bring slowly to the boil.  Remove the pan from the heat, add the strained juice of half a lemon, then cover and leave to cool.


Strain the syrup to remove the lavender and add the cold water.  Taste, and add the remaining strained lemon juice, if it seems too sweet.

Still freeze or start the ice-cream machine and pour in the liquid.  Leave to churn for 8-10 minutes or until the sorbet is firm enough to serve. 

To store, quickly scrape into plastic freezer boxes and cover with waxed or greaseproof paper and a lid.  Finally label, then freeze. 

Allow 10-15 minutes in the fridge to soften sufficiently before serving.

Frozen Desserts, pg 106

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