This sorbet is delicious as a light palate cleanser. The lemon sage may be omitted if unavailable.
4 c. water
1 1/2 c. sugar
2 tsp. dried lavender buds
Sprig of lemon sage (about 4 leaves)
1 Tbsp. fresh lemon juice
1. Bring first three ingredients to a boil in a heavy saucepan, stirring until sugar dissolves. Boil without stirring until syrup is reduced to 4 cups, about 8 minutes. Strain syrup into medium bowl and add the lemon sage. The syrup will be dark in color. Don’t worry! It lightens up during the freezing process.
2. Chill syrup until cold, preferably overnight. Remove lemon sage and add the lemon juice. Transfer to an ice cream maker and process according to manufacturer’s instructions. Transfer to a covered freezer container and freeze until firm, about 2 hours. Best eaten within three days, but will keep for up to one week. The longer it is stored the stronger and more herbaceous the flavors.
Makes about 1 quart
Cascade Lavender Farm