Cool Down with Lavender
Sequim just celebrated the lavender season with the 13th annual lavender festival the past weekend. We can join in the celebration by making a lavender dessert. The recipe below provides a just-in-time cool-down for the hot summer days.
Recipe: Lavender Sorbet
By The LocoMotive (291 E 5th Street, Eugene, OR (541) 465-4754, www.thelocomotive.com). Recipe from VegFeasting Cookbook
41⁄4 cups water
13⁄4 cups granulated sugar
2 tablespoons plus 1 teaspoon fresh lavender blossoms (no stems)
4 teaspoons freshly squeezed, strained lemon juice
Combine the water, sugar and lavender blossoms in a small saucepan.
Bring the mixture to a boil.
Reduce the heat and simmer gently for 5 minutes.
Remove from the heat and leave to steep for 5 more minutes.
Add the lemon juice and stir thoroughly.
Pour the liquid through a fine-mesh strainer into a bowl, pressing hard on the blossoms to retrieve all of the juices.
Stir the liquid mixture well.
Place it in an ice cream freezer and process according to the manufacturer's instructions.