Lavender Blossom Sorbet

• 3 -4 tablespoons lavender flowers (culinary grade)
• 550 ml white wine (use a light, fruity wine) or 550 ml sparkling wine or 550 ml champagne
• 150 g lavender blossom syrup
• 150 g wild flower honey
• 250 g creme fraiche

1. Heat the lavender with the white wine, syrup and honey and bring to a boil.
2. Remove from heat and allow to cool.
3. Once cool, pour the mixture through a strainer.
4. Stir the creme fraiche into the mixture and pour into an ice-cream maker and allow to freeze.

lavender flowers, white wine, syrup, honey, creme fraiche

Taken from www.food.com/recipe/lavender-blossom-sorbet-459699 (may not work)