Lavender Sorbet

Ingredients

 * 250 g castor sugar
 * 500 ml water
 * 2 level tablespoons juice from one lemon
 * 1 teaspoon dried lavender flowers

Directions

 * 1) Dissolve the castor sugar using half of the water and heating in a saucepan. Stir until liquid.
 * 2) Bring to the boil add the lavender and half of the lemon juice.
 * 3) Remove from heat and stand to cool.
 * 4) Filter the mixture through a strainer to remove lavender flowers and add the remainder of the water.
 * 5) Taste the mix and add further lemon juice to taste.
 * 6) If you have an ice cream maker then follow the manufacturers instructions to complete the blending and freezing process. If not move to step 7.
 * 7) The process of freezing the sorbet will involve a freeze and blend process. Pour the mixture into a suitable lidded container with a large base and place in the fast freeze section of the freezer.
 * 8) Once the mixture starts to freeze (1 – 2 hours depending on your unit) remove from the freezer and immediately place in the liquidizer for 30 seconds.
 * 9) Place again in the fast freezer.
 * 10) Repeat stages 7, 8 and 9 twice more.
 * 11) Serve in individual dishes decorated with fresh mint and lavender sprigs.