We’re in the midst of summer so all you avid fruit ‘n’ berry peeps will know that if you’re ever going to buy fresh seasonal fruit the time is now. I got some fantastic blueberries in my CSA box the other day and I figured I hadn’t cracked open my ice cream machine in a while so here we are. The lavender goes dynamite with the berries and as you’ll see it couldn’t be easier to make. You’ll also notice I didn’t add any sugar unlike pretty much every other sorbet or ice cream recipe you come across. Yet another reason and a pretty important one to eat seasonally and let the natural sugar from the fruit work its magic.
There you have it.
4 cups fresh organic blueberries
3 or 4 fresh lavender sprigs – tops only, no stems
2 tbsp Agave/honey
Put all the ingredients in a blender and puree for 30 – 45 seconds. Pass mixture through a sieve into a bowl.
I made the sorbet using my ice cream machine so if doing that follow the machine directions. You can (and I have) make this without the machine. After having strained the puree simply freeze it in an air tight container over night. Before serving let the sorbet stand at room temp for 15 minutes or so until you can scoop it out.
I also made some lollipops by simply filling some molds with the mixture after passing it through the sieve. Pop them in the freezer until set or until the kids start to drive you nuts and bribe them with one. Your call!
All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.