Violet Lavender Sorbet Recipes

LAVENDER SORBET

Steps:

• If using fresh lavender:.
• With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step.
• Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute.
• Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar.
• Cover with a lid and let cool for at least 30 minutes.
• Strain out flowers through a sieve, pressing flowers to get out any remaining liquid.
• Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.

VIOLET LAVENDER SORBET

Steps:

• Pour one cup of water into a saucepan.
• Add 1/2 cup sugar.
• Bring to a boil, let simmer for 4 minutes, swirling pan occasionally.
• Remove from heat.
• Put the chopping blade in your food processer.
• Add lavender and 1/4 cup sugar and process for 3 minutes, or until flowers and sugar are blended and in tiny pieces.
• Add lavender mixture to mixture in saucepan and combine well.
• Let mixture stand for at least one hour at room temperature.
• Strain mixture and set aside.
• In a nonmetatlic saucepan, bring 1/2 cup water to a boil.
• Remove from heat.
• Add violets.
• Steep violets in water for 15 minutes, stirring occasionally.
• Strain mixture through cheesecloth and then squeeze cheesecloth to release blue color.
• Blend lavender syrup with the violet water.
• Add lime juice to mixture.
• Freeze in an ice-cream maker.

STRAWBERRY LAVENDER SORBET

Steps:

• 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.
• 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.

TRADITIONAL SWEET VIOLET SYRUP

Steps:

• You need a bain-marie for this recipe and a sterilised bottle.
• Remove all of the green, stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie. Pour the boiling water over the flowers, cover with a lid and allow to infuse overnight or for 24 hours.
• The next day, add the sugar to the water and violets. Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved. Keep the water at a rolling, but gentle boil. If you don't have a bain-marie, place the sauce pan on top of larger pan with water underneath.
• Strain, bottle and label the violet syrup and keep in a cool place, or the fridge for up to 6 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits (cookies), beverages, cream puddings etc.

VIOLET VINEGAR

Steps:

• Pack 2 pint jars tightly with the violets. Pour the vinegar straight from the jar over the violets.
• Cover tightly and allow to stand in a
• sunny window for 4 or 5 days; the violets will bleach out and the vinegar become a beautiful pale lavender.
• Strain and keep refrigerated.

LAVENDER LEMON SORBET

Steps:

• In a medium saucepan over medium heat mix all ingredients together and bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Refrigerate 4 hours or until well chilled.
• Strain mixture and pour into an ice cream maker. Freeze according to manufacturer's directions.
• Note: I read Rita's review of another Lavender Sorbet and learned that she used ice cubes to create the sorbet. You can try that here if you like, reducing the water by half and chilling the cooked mixture. Then add ice cubes and blend. Add more cubes if you think it needs it. If you try this method please let me know so I can give more accurate directions. Thanks!