Watermelon Lavender Sorbet
What better way to get a full serving of fruit than in this delicious sorbet. The watermelon adds vitamin A, vitamin C, and lots of lycopene. The lavender gives it a hint of springtime. (This is an Elizabeth Somer recipe)
- 4 1/2 cups pureed watermelon pulp (divided)
- 1/2 cup sugar (or part Splenda)
- 1 tablespoon lavender flowers/leaves (culinary type)
- 1/8 teaspoon salt (or to taste)
- 2 tablespoons lemon juice
- 2 tablespoons vodka (watermelon or citrus flavored) *this helps prevent the sorbet from setting up too firm
1. In a small saucepan over medium high heat, add 1/2 cup watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes.
2. Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended.
3. Pour into container, cover, place in freezer. When semi-solid, mash up sorbet with fork and freeze again. When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender sprig.
Makes 4 servings.