Lavender and Raspberry Sorbet

Ingredients

Water

1 cup

Granulated sugar

3/4 cup

Dried lavender buds

2 tablespoons

Fresh lemon juice

2 tablespoons

Fresh or frozen raspberries

2 cups

Instructions

1. In a small saucepan, combine 1 cup of water, 3/4 cup of granulated sugar, and 2 tablespoons of dried lavender buds over medium heat.
2. Stir the mixture until the sugar completely dissolves, and then remove the saucepan from the heat.
3. Allow the lavender buds to steep in the syrup for about 10 minutes, letting the flavors infuse into the liquid.
4. Strain the lavender-infused syrup through a fine-mesh sieve into a blender or food processor, discarding the lavender buds.
5. Add 2 cups of fresh or frozen raspberries and 2 tablespoons of fresh lemon juice to the blender. Blend until the mixture is completely smooth, ensuring there are no lumps.
6. Pour the raspberry-lavender mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7. Transfer the sorbet to a lidded container and freeze for at least 4 hours, or until it is firm enough to scoop.
8. When ready to serve, let the sorbet sit at room temperature for a few minutes for easier scooping. Serve in chilled bowls or cones and garnish with fresh raspberries or a sprinkle of dried lavender for an elegant touch.