Strawberry and Lavender Sorbet

Strawberry And Lavender Sorbet Recipe

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Jamallah Bergman


A hint of lavender transforms a familiar strawberry sorbet into a perfumed dinner party dessert.


★★★★★ 1 vote



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

How to Make Strawberry and Lavender Sorbet


  • 1Place the sugar in a pan and pour 1 1/4 cup water. Bring to the boil, stirring until the sugar is dissolved
  • 2Take 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.
  • 3Process the strawberries in a food processor or in batches in blender, then press the puree through a large sieve into a bowl.
  • 4Pour 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.
  • 5Serve in scoops, piled into tall glasses and decorate with sprigs of lavender flowers.

Printable Recipe Card

About Strawberry and Lavender Sorbet

Course/Dish: Ice Cream & Ices

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