Blueberry-Lavender Sorbet

By / Photography By Kathryn Brass-Piper | July 01, 2015


Combine water, honey, and lavender in a saucepan over medium heat and stir until mixture comes to a simmer. Remove from heat and let steep for 30 minutes. Strain and discard lavender. Let syrup cool to room temperature. Transfer lavender-honey syrup to blender, add blueberries and lemon juice; blend until smooth. Strain and discard seeds and skin, if desired. Process sorbet mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until firm, at least 2 hours.

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  • ¾ cup water
  • ¾ cup honey
  • 1–2 teaspoons dried culinary lavender
  • 4 cups frozen blueberries
  • Juice of ½ a lemon
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