Serves 8
Time: 40 minutes, plus overnight and 1 hour to freeze
- 1 tablespoon culinary lavender, dried or fresh (use more if fresh)
- 1 cup water
- 4 cups fresh raspberries
- ¾ cup sugar
- 2 tablespoons lemon juice
Add lavender and water to a pot. Bring to a boil over medium heat. Remove from heat and let steep for 20 minutes. Use a mesh strainer to drain the liquid into a measuring cup. Use a spoon or spatula to press the buds and release flavour. Compost the buds.
Place raspberries and lavender-infused water in a food processor. Blend at high speed for about 2 minutes until puréed. Pour purée through mesh strainer over a bowl, using a spoon or spatula to press through. Discard any seeds.
Put the purée back in the food processor; add sugar and lemon juice and blend. Pour the watery mixture into a loaf pan and freeze overnight.
Once solid, break up frozen sorbet. Put in food processor and pulse for 1 to 2 minutes. Place back in pan and freeze for an hour. Enjoy the now-creamier sorbet in a cup or cone.