Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Lavender | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 250grams Castor Sugar
- 500ml Water
- 2 Level Tablespoons
- Juice from one lemon
- 1 teaspoon Dried lavender Flowers
- =
Directions
1.Dissolve the castor sugar using half of the water and heating in a saucepan. Stir until liquid.
2.Bring to the boil add the lavender and half of the lemon juice. Remove from heat and stand to cool.
3.Filter the mixture through a strainer to remove lavender flowers and add the remainder of the water.
4.Taste the mix and add further lemon juice to taste.
5. If you have an ice cream maker then follow the manufacturers instructions to complete the blending and freezing process. If not move to step 6.
6. The process of freezing the sorbet will involve a freeze and blend process. Pour the mixture into a suitable lidded container with a large base and place in the fast freeze section of the freezer.
7. Once the mixture starts to freeze (1-2 hours depending on your unit) remove from the freezer and immediately place in the liquidizer for 30 seconds
8. Place again in the fast freezer.
9. Repeat stages 6, 7 & 8 twice more.
10. Serve in individual dishes decorated with fresh mint and lavender sprigs.