Delicious rich sorbet made from grated fresh berries strawberries mixed with fragrant lavender syrup and lemon juice, which perfectly balances its acidity sweet berry and flower taste. Start making dessert the night before leave it in the freezer and the next day you can already Enjoy its refreshing, interesting taste. Lavender syrup can also be prepared in advance and stored in the refrigerator. Besides sorbet, it is perfect for other desserts and drinks, for example, pour them ice cream, pancakes or add to tea.
Recipe author – Nancy Forrest – cook and professional baker
Time: 30 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Sorbet
- 5 tbsp. Strawberry puree strained through a sieve, of about 8 Art. fresh berries
- 3/4 – 1 tbsp. lavender syrup, recipe see below
- 0.5 tbsp. lemon juice
Lavender syrup
- 2 tbsp. Sahara
- 1.5 tbsp. water
- 2 tbsp. l dried lavender
Recipes with similar ingredients: lavender, lemon juice, strawberries, sorbet
Recipe preparation:
- Grind the strawberries and rub them through a fine sieve to clear of seeds. Stir in the cooled lavender syrup and lemon the juice. Taste whether sweetness and acid are balanced.
- Put overnight in the freezer. Exit: 1.4 L. Lavender syrup: mix sugar and water in a saucepan. Bring to a boil and cook until sugar dissolves. Take off fire and cool. Bring the sugar syrup to a boil again and add dried lavender. Cover and leave for 30 minutes. Strain and cool. Store syrup in the refrigerator.
