Strawberry, lemon, and lavender honey sorbet
Ingredients:
* 900g (~2 pints) of fresh strawberries, cleaned and stems cut
* 1 whole lemon, zested and juiced
* 1/2 cup honey (any will work — I used a lavender honey)
* 1/4 tsp. salt
Instructions:
1. Blend all ingredients in a blender until fully combined and smooth.
2. If you don’t have an ice cream maker, pour mixture into a freezer-safe container and let it freeze for three hours. Take the mixture out and give it a good mix all around, then return mixture to freezer to set completely. Serve when firm.
3. If you’re using an ice cream maker, add sorbet mixture into machine and follow manufacturer instructions. I let my mixture churn in my KitchenAid Ice Cream Maker attachment for 20 minutes.
4. After churning, scoop mixture into a freezer-safe container and place in freezer until firm.
Ingredients:
* 900g (~2 pints) of fresh strawberries, cleaned and stems cut
* 1 whole lemon, zested and juiced
* 1/2 cup honey (any will work — I used a lavender honey)
* 1/4 tsp. salt
Instructions:
1. Blend all ingredients in a blender until fully combined and smooth.
2. If you don’t have an ice cream maker, pour mixture into a freezer-safe container and let it freeze for three hours. Take the mixture out and give it a good mix all around, then return mixture to freezer to set completely. Serve when firm.
3. If you’re using an ice cream maker, add sorbet mixture into machine and follow manufacturer instructions. I let my mixture churn in my KitchenAid Ice Cream Maker attachment for 20 minutes.
4. After churning, scoop mixture into a freezer-safe container and place in freezer until firm.
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