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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.


 

 

 


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