Lavender Sorbet with Blueberry Soup from Modern Classics by Frances Bissell
It makes a big difference using fresh lavender. The aromatic oils fade fairly quickly, and if you use dried lavender the flavour tends to be somewhat musty. This sorbet recipe is one I have been us...
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Ingredients
- 2 or 3 tablespoons sugar
- 600 mls (1 pint) chilled water
- 100 mls (4 oz) red grape juice
- juice of half a lemon
- 600 mls (1 pint) water
- 1 lemon
- 400 g (14 oz) granulated sugar
- 400 g (14 oz) blueberries
- 2 tablespoons fresh lavender flowers
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