Best Strawberry And Lavender Sorbet Recipes

STRAWBERRY SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

STRAWBERRY SORBET

Steps:

• Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
• Spin in an ice cream maker and freeze according to manufacturer's instructions.

STRAWBERRY AND LAVENDER SORBET

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.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

STRAWBERRY LAVENDER SORBET

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.