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LAVENDER SORBET

This is served to cleanse the palate before eating the
sweeter desserts, toward the end of the tea party.

Makes about 1 1/2 pints.





List of Ingredients



• 2 1/2 cups water
  
• 1/2 cup sugar
  
• 4 heads of pesticide-free lavender flowers
  
• juice of 1 lemon
  
• pesticide-free lavender flowers, for garnish
  






Instructions



1. In a medium – size saucepan over medium heat, combine 1 cup water and the sugar.
   
2. Bring the mixture to a simmer, stirring, and cook the syrup until it is clear.
   
3. Remove from heat and let cool completely.
   
4. In a large saucepan, combine 1 cup of the syrup and the lavender flowers and half the lemon juice.
   
5. Slowly bring the mixture to a boil over medium heat,
   stirring constantly.
   
6. Remove from the heat, cover, and let cool completely.
   
7. Strain the syrup through a fine mesh sieve into a bowl.
   
8. Add the remaining 1 1/2 cups water.
   
9. Add the remaining lemon juice if the mixture is too
   sweet.
   
10. Transfer the mixture to an ice-cream machine and freeze according to the manufacturer’s instructions.
    
11. Let the sorbet stand in the refrigerator for 10 min.
    before serving.
    
12. Spoon into decorative stemmed glasses.
    
13. Garnish with the fresh lavender flowers and serve
    immediately.