A friend of mine recently gave me an old issue of Bon Appetit dedicated entirely to the cooking of Provence
Recipe:
8 cups water
3 ½ cups sugar
4 tablespoons dried lavender blossoms
1 teaspoon lemon juice
Bring first 3 ingredients to a boil in a heavy medium saucepan over high heat, stirring until sugar dissolves. Boil without stirring until reduced by 1/3 volume (approx. 12 minutes). Strain syrup into medium bowl.
Chill syrup until very cold (about 4 hours). Transfer to ice cream maker. Add lemon juice; process according to manufacturer’s instructions. Transfer to covered container; freeze until firm.
Makes approx. 2 quarts
** I served the sorbet in wine goblets and garnished it w/ lemon zest and lavender blossoms.
Cheers!
Bruno
This sounds yummy! I’m going to have to try making some myself. It will pair perfectly with my favorite lavender, lemon and chamomile tea! I just love cooking and baking with lavender. It’s always nice to find others with the same interest — or intrigue. My favorite source for culinary lavender is http://www.splendidpalate.com. They offer a French organic culinary lavender at a fair price in a beautiful package!
Since you’re a lover of lavender I think you’ll like the sorbet Ami. The web site you mentioned has a great selection of products. I needed lavender quickly so I drove to Cost Plus/World Market for mine. They have small bags of culinary lavender in their spice section for 99 cents! I bought two and it was more than enough for the sorbet. Happy cooking!!
Bruno