Back in the early 90s, I had a lavender sorbet while walking through the Union Square Greenmarket in NYC. It was quite wonderful; the lavender hit you more in the nose than on the tongue: light and fragrant.
A few times since then, I've tried to replicate it. However, the recipes I've come across call for adding lemon juice--presumably to counteract the sweetness of the large amount of sugar needed to prevent the sorbet from freezing into a solid block. As a result, the lemon taste overwhelms the lavender.
Any ideas about getting around this? I was considering dropping the lemon and replacing it with vodka (as an antifreeze). Any thoughts?
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