Lavender / Rosemary / Lemon Thyme Sorbet

Prep Time: 10 minutes

Cook Time: 30 minutes for cooking and making sorbet

Total Time: 40 minutes not including freezer time

Ingredients

• 2 cups water
• 1 Tbsp lemon juice
• 2/3 cup sugar
• 1/2 cup blueberries, fresh or frozen
• 2 Tbsp lavender (I might lessen this next time…just a bit)

Preparation Instructions

1. Combine water, lemon juice, sugar, blueberries and lavender in a medium saucepan and bring to a simmer.
2. Remove from heat and let steep for 15 minutes.
3. Strain liquid from solids, pressing gently.
4. Chill several hours until very cold.
5. Process with ice cream maker til firm, put into container and freeze.
6. Scoop into a glass; garnish with lavender and serve.

Prep Time: 10 minutes

Cook Time: 30 minutes for cooking and making sorbet

Total Time: 40 minutes not including freezer time

Ingredients

• 3/4 fresh squeezed orange juice (I didn’t have quite enough…mine actually has a bit of pink grapefruit too!)
• 1 1/4 cup water
• 1/2 cup sugar
• 3 Tbsp rosemary

Preparation Instructions

1. Combine juice, water, sugar and rosemary in a medium saucepan and bring to a simmer.
2. Remove from heat and let steep for 15 minutes.
3. Strain liquid from solids, pressing gently.
4. Chill several hours until very cold.
5. Process with ice cream maker til firm, put into container and freeze.
6. Scoop into a glass; garnish with rosemary sprig and serve.

Prep Time: 10 minutes

Cook Time: 30 minutes for cooking and making sorbet

Total Time: 40 minutes not including freezer time

Ingredients

• 1 1/2 cup water
• 1/4 to 1/2 cup fresh squeezed lemon juice (I did 1/2 cup; I loved the tartness but do it to your own taste)
• 1/2 cup sugar
• 4 Tbsp lemon thyme

Preparation Instructions

1. Combine water, lemon juice, sugar, and lemon thyme in a medium saucepan and bring to a simmer.
2. Remove from heat and let steep for 15 minutes.
3. Strain liquid from solids, pressing gently.
4. Chill several hours until very cold.
5. Process with ice cream maker til firm, put into container and freeze.
6. Scoop into a glass; garnish with lemon thyme and serve.

(creative-culinary.com)