Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Lavender Sorbet

This recipe has been reproduced with the kind permission of Linda Stradley who runs the What's Cooking America web site <click here>

Linda says, "My mom was a great cook, but she cooked the typical foods of the 50's of overcooked meat and vegetables. It wasn't until I really got interested in cooking for my family that I discovered the wonders of great food using simple fresh ingredients! I also discovered the love of eating and the problems of weight gain!"

She has always had a fascination with history. Put this together with her love of good food and you have a culinary historian. Linda says, "The research of the origins of foods of America have become an obsession when being introduced to new foods." Traveling with her husband, Don, all around the States, she always combines her pursuit of pleasure and eating with the pursuit of new foods and their history.

She originated the What's Cooking America site in 1997 and continues to maintain it with regular additions. The web site is a continuation of her first cookbook also called What's Cooking America, which she co-authored with her friend Andra Cook. Linda has a new book available called I'll Have What They're Having: Legendary Local Cuisine - for details or to purchase <click here>

A very delicate and clear looking sorbet for that special dinner.


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

* Found in Health Food Stores, Gourmet Stores, or use your own hand-dried flowers.


  • In a medium saucepan over medium heat, combine sugar and 1 cup water until the sugar dissolves.
  • Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer for 5 minutes.
  • Remove from heat, cover, and let stand for approximately 10 minutes.
  • 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.
  • Ice Cream Maker - transfer mixture to ice cream maker, process according to manufacturer's instructions.
  • 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.


  • 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.
  • Can be prepared 3 days in advance. Cover and keep frozen.

Serves 8 - 10

© Linda Stradley - What's Cooking America