Home Cooking


Lavender sorbet question


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 8

Lavender sorbet question

Scott_R | Jun 21, 2010 01:03 PM

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?

Want to stay up to date with this post?