Best Strawberry Lavender Sorbet Recipes

Strawberry Lavender Sorbet image

Provided by Food Network

Categories dessert

Time 28m

Yield 1 1/2 quarts

Number Of Ingredients 6

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
2 cups sugar
1 1/2 cups water
2 tablespoons dried lavender

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.

Strawberry and Lavender Sorbet image

Provided by Jamallah Bergman

Number Of Ingredients 4

3/4 c caster sugar (superfine)
6 fresh lavender flowers,plus extra to decorate
5 c strawberries,hulled
1 egg white

Steps:

1. Place the sugar in a pan and pour 1 1/4 cup water. Bring to the boil, stirring until the sugar is dissolved
2. Take the pan off the heat, add the flowers and leave to infuse (steep) for 1 hour. If time permits, chill the syrup in the refrigerator before using.
3. Process the strawberries in a food processor or in batches in blender, then press the puree through a large sieve into a bowl.
4. Pour the puree into a freezerproof container, strain in the syrup and freeze for 4 hours, or until mushy. Transfer to a food processor and process until smooth. Whisk the egg white until frothy, and stir into the sorbet. Spoon the sorbet back into the container and freeze until firm.
5. Serve in scoops, piled into tall glasses and decorate with sprigs of lavender flowers.