Lavender lemon sorbet is a wonderful treat for the adventurous palate.
This sorbet will coat your tongue with a lemony-rosy flavor that can be used to cleanse your palate between courses or as a refreshing dessert . It sounds fancy but it is actually quite simple. No special equipment needed. A food processor adds a thicker texture to the sorbet.

Ingredients:

3/4 of a cup to 1 cup of sugar.
2 and 1/4 cups of water
1 tablespoon of dried culinary lavender (found in specialty food stores or in spice shops)
Juice of one big lemon or two little ones
Note: Too much lavender can have a soapy taste so make sure not to use a heaping tablespoon. You can even start with a little less than a tablespoon and add as you taste

1. Stir 3/4 of a cup of sugar into water in a saucepan until it dissolves. Add the lavender and bring to a boil on medium- high heat. Taste and add the rest of sugar if not sweet enough. If too sweet add more lemon juice.
2. Transfer to a thin baking dish. A thin layer will freeze faster. Let cool and remove lavender with a strainer.

3. Freeze for about an hour or until slightly frozen. After an hour, quickly process in food processor for just a few seconds until all mixed. Return to freezer and do it again after 2 hours. Keep doing this every few hours until you get the desired consistency.
If you don't have a food processor just scrape with a spoon and mix each time.

4. Scoop and serve.