All is well in my world. I have righted a dreadful wrong. A wrong that I didn't even know existed. I had never cooked with lavender before. Oh sure, I cut it and bring it inside and admire it's prettiness and lovely fragrance. I've always been curious about it because everything that's made from it always seems so pretty and delicate, just like itself.
Since it's summer and since my baking skills border on disastrous, I went with a frozen concoction. And for once, I left the bosom of David Lebovitz, and ventured out into the pile of frozen dessert recipes that I've printed and clipped and stole and borrowed. And low and behold, I found a recipe for lavender sorbet.
This was wonderful. It was delicate and sweet and fancy. I felt like I should be sitting on a special porch. You know the kind you see in Better Homes and Gardens. The kind doesn't have mummified cat hairballs in it's corners. Did you know that if you leave a hairball outside long enough, it becomes this empty sort of shell of it's former self? Really all the gunky stuff evaporates away, and your left with this exoskeleton of a hairball. Sorry...I was talking about delicate and fancy and I got sidetracked.
Anyway, make this and sit on your fancy porch.
1 cup sugar
2 cups water
1 tablespoon lavender flowers (food grade, or not sprayed with anything)
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons Vodka (I used Vanilla Vodka - my new favorite thing in the whole world)
In a saucepan over medium heat, stir the sugar and the water together until the sugar dissolves. Add the lavender flowers and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove the pan from the heat, cover, and let steep for 10 minutes.
Place a fine strainer over a bowl and pour the syrup mixture through it, straining out the flowers. Add the lemon juice and the vodka and stir to combine. Chill thoroughly.
Process in your ice cream maker per it's instructions.
This will be my entry for this week's Weekend Herb Blogging hosted by Katie at Eat This.