Strawberry Lavender Sorbet

• 5 cups strawberry puree, strained of seeds, from about 4 pints raw berries
• 3/4 to 1 cup lavender simple syrup, recipe follows
• 1/2 cup lemon juice
• 2 cups sugar
• 1 1/2 cups water
• 2 tablespoons dried lavender

1. Puree strawberries and send them through a fine sieve to catch the seeds.
2. Whisk in cool lavender simple syrup and lemon juice.
3. Taste for balance of acid and sweetness.
4. Chill overnight in freezer.
5. Combine the sugar and the water in a saucepan.
6. Bring to a simmer and cook until the sugar has dissolved.
7. Remove from the heat and cool.
8. Bring simple syrup back to a simmer and toss in dried lavender.
9. Cover and infuse for a 30 minutes.
10. Strain and cool.
11. Store in a refrigerator.
12. Yield: 3 cups

strawberry puree, lavender simple syrup, lemon juice, sugar, water, dried lavender

Taken from www.foodnetwork.com/recipes/strawberry-lavender-sorbet-recipe.html (may not work)