Amidst the sweltering heat of a midsummer’s night, cool off and refresh the senses with a scoop of fresh icy-cold sorbet and a fluffy citrus-kissed sopapilla drizzled with orange blossom honey. It’...
- ¾ cup water
- ¾ cup honey
- 1–2 teaspoons dried culinary lavender
- 4 cups frozen blueberries
- Juice of ½ a lemon
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.