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Cool Down with Lavender

Cool Down with Lavender

Sequim just celebrated the lavender season with the 13th annual lavender festival the past weekend. We can join in the celebration by making a lavender dessert. The recipe below provides a just-in-time cool-down for the hot summer days.

Recipe: Lavender Sorbet

By The LocoMotive (291 E 5th Street, Eugene, OR (541) 465-4754, Recipe from VegFeasting Cookbook

Serves 4


41⁄4 cups water

13⁄4 cups granulated sugar

2 tablespoons plus 1 teaspoon fresh lavender blossoms (no stems)

4 teaspoons freshly squeezed, strained lemon juice


  • Combine the water, sugar and lavender blossoms in a small saucepan.

  • Bring the mixture to a boil.

  • Reduce the heat and simmer gently for 5 minutes.

  • Remove from the heat and leave to steep for 5 more minutes.

  • Add the lemon juice and stir thoroughly.

  • Pour the liquid through a fine-mesh strainer into a bowl, pressing hard on the blossoms to retrieve all of the juices.

  • Stir the liquid mixture well.

  • Place it in an ice cream freezer and process according to the manufacturer's instructions.


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