With a beautiful scent and an elegant form, nothing adds more to a landscape than
English Lavender. There are hundreds of varieties to choose from, but the tried and true large
form of English Lavender is hard to beat. Fast growing, long blooming, long lived, hardy,
sun and drought tolerant qualities are heaven sent characteristics for western gardeners.
Not only is English Lavender a superb fragrant ornamental but it is also culinary?!..and
medicinal. Below is one of our favorite sorbets using English Lavender.
Any of the Lavandula angustifolias or the Lavandula x intermedias may also be
used. Try a combination of different lavenders to make a unique blend.
If using fresh lavender:
With thumb and forefinger, pull the flowers from the stems (discarding
stems). If using dried lavender you won't need this step.
Combine lavender flowers and sugar in a
food processor and pulverize completely, about 1 minute. Bring the water to
a boil, remove pan from heat and add the sugar/lavender mixture, stirring to
dissolve sugar. Cover with a lid and let cool for at least 30 minutes.
Strain out flowers through a sieve, pressing flowers to get out any
remaining liquid. Add the lemon juice and chill in the refrigerator for at
least 2 hours, then freeze in sorbet or ice cream mixer.
Fabulous Herb & Flower
Sorbets by Jim Long)