4 cups water
1 3/4 cups sugar
2 teaspoons dried lavender blossoms OR mint or rose petals 2 teaspoons fresh lemon juice
Bring first 3 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil without stirring until syrup is reduced to 4 cups, about 8 minutes. Strain syrup into medium bowl. Chill syrup until
, about 2 hours. Transfer to ice cream maker. Add lemon juice. Process according to manufacturer's instructions. Transfer to covered container, freeze until firm, about 2 hours. Makes about 1 quart
Lavender Sorbet
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