Lavender Sorbet

• 1 cup sugar
• 2 cups water
• 1 tablespoon lavender flowers (food grade)*
• 2 1/2 tablespoons freshly squeezed lemon juice
• 2 tablespoons vodka

1. In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
2. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
3. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
4. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
5. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

sugar, water, lavender flowers, freshly squeezed lemon juice, vodka

Taken from www.epicurious.com/recipes/member/views/lavender-sorbet-1209895 (may not work)