I had numerous requests for this recipe once I posted my mention of making this for the Group One Annual Float & Boat Picnic for this week on Facebook. Here you go, my friends! And, thank you Benji, for the grapefruit from Southern California…..
2 cups filtered water
1 cup organic sugar
¼ cup culinary grade lavender flowers
3 cups fresh grapefruit juice
2 tablespoons vodka
Combine water and sugar in saucepan; bring to boil. When liquid is clear, remove from heat. Add lavender and completely cool.
Add vodka to sugar mixture, stir well. Strain lavender flowers from sugar mixture. Add grapefruit juice; stir well. Pour mixture into the freezer bowl of ice cream/sorbet machine; freeze according to manufacturer’s directions. Spoon sorbet into a freezer safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind, mint or lavender flowers!
NOTE: Vodka (any other type of alcohol for that matter) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn’t affect the taste.
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