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Strawberry and Lavender
Sorbet |
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SERVES SIX
3/4 cup caster (superfine) sugar
6 fresh lavender flowers, plus extra to decorate
5 cups strawberries, hulled
1 egg white
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1 |
Place the
sugar in a pan and pour in 1 1/4 cups water.
Bring to the boil, stirring until the sugar has dissolved.
Take the pan off the heat.
Add the lavender flowers and leave to infuse (steep) for 1
hour.
Chill the syrup in the refrigerator before using. |
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2 |
Process the strawberries in a food processor or in batches
in a blender.
Press the purée through a large sieve into a bowl.
Pour the purée into a freezer proof container.
Strain in the syrup and freeze for 4 hours, or until
mushy.
Transfer to a food processor and process until smooth.
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3 |
Whisk the
egg white until frothy, and stir into the sorbet
(sherbet).
Spoon the sorbet back into the container and freeze until
firm. |
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4 |
Serve in scoops, piled into tall glasses.
Decorate with sprigs of lavender flowers. |
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