Hi,

this is a simple recipe for sorbet that you can use as palate cleanser or simply as a desert. It can be as sweet or sour as you want it. Sour Cherry and Lavender Sorbet does require one item to be made ahead – Lavender Simple Syrup. Well then, let’s start with recipes.

Sour Cherry and Lavender Sorbet Recipe

500g / 1lb Sour Cherries Frozen or Fresh, pitted
3 Tbsp Lavender Simple Syrup
2 Tbsp Powdered Sugar

Put Cherries, sugar and lavender simple syrup to a bowl and blend until smooth enough. If needed add more sugar or more simple syrup. Put it to a shallow container, that is big enough to house entire mixture and pop it in the freezer. Every 1 hour take a fork and mix it up to form small crystals, then leave it in the freezer. It took me 4 trips to the freezer and 4 hours for it to be completely set / frozen.

I didn’t blend the cherries completely smooth, I blended them so much until they were almost smooth but had a little chunks of fruit. It just made a more fruity experience.

Lavender Symple Syrup

This is very simple to make, you just need some dried lavender flowers. To pot add 1 cup water and 1 cup sugar. Boil until sugar dissolves and add 2 Tbsp lavender flowers. Then boil for 1 more minute. Take it off the heat and cover with a lid or plate. Let it cool completely. It will have an intensive Lavender flavour. When it’s cooled you can strain it or leave the flowers in to further infuse the aroma. Keep the syrup in fridge.

The syrup will be clear, without any colour. If you want it to be purple or violet in colour then you need to use the food coloring to get the colour of your choice. Or maybe a little of the beet juice or red cabage juice. I didn’t yet try those options.

Use this syrup for drinks and deserts, but be careful. It packs a punch 🙂