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Lavender Sorbet

9 oz sugar
18 fl oz water
6 lavender heads
juice from one lemon

Stir the sugar into 8 fl oz of the water, in a saucepan, until the
sugar dissolves. Add the lavender heads. Bring to the boil, then
add the juice of half the lemon, and allow to cool. Strain the
liquid through a sieve, to remove the lavender heads, and add the
remaining water. Taste to check the sweetness, and add more lemon
juice if necessary. Put in a freezer-proof container and still-freeze.

To still-freeze, it's best to use a large shallow container at
first. Pour the liquid in, place it in the coldest part of the
freezer, then wait for at least an hour (it may take longer depending
on the freezer, mine took about 4 hours to start to freeze) until
the mixture is just starting to freeze, with crystals on it. Working
quickly, put the mixture in the liquidizer or food processor, give
it a quick process, then put it back to keep freezing. Repeat the
processing twice more after another couple of hours each time. This
breaks up the ice crystals to give a scoopable sorbet. Of course,
if you have an ice-cream maker, you can use that. Serves 4.


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