Recipe courtesy of Nancy Forrest

Strawberry Lavender Sorbet

  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Inactive: 8 min
  • Cook: 10 min
  • Yield: 1 1/2 quarts
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5 cups strawberry puree, strained of seeds, from about 4 pints raw berries

3/4 to 1 cup lavender simple syrup, recipe follows

1/2 cup lemon juice

Lavender Simple Syrup:

2 cups sugar

1 1/2 cups water

2 tablespoons dried lavender


  1. Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.

Lavender Simple Syrup:

  1. Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.

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