Strawberry Sorbet With Lavender Shortbread Recipe

Strawberry Sorbet with Lavender Shortbread Recipe

Strawberry Sorbet
Yield: 4 cups
2 pints fresh strawberries, or 24 oz. frozen
1 ¼ cup simple syrup
2 tablespoons freshly squeezed orange juice

1. Purée the strawberries with ¼ of the simple syrup until smooth. Stir in remaining syrup and orange juice.
2. Transfer to ice cream machine to churn and freeze.


Lavender Shortbread
Yield: about 24 cookies
½ cup butter, at room temperature
½ cup powdered sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons dried lavender buds

1. Preheat oven to 325°F.
2. Cream butter, sugar and salt. Add vanilla. Slowly add flour, just until incorporated.
3 . Add lavender and mix just until combined.
4. Divide dough into two pieces and shape into rectangular logs. Wrap in parchment or plastic. Freeze or chill for at least 30 minutes.
5. Cut into 1/8″ slices and transfer to silpat or parchment lined baking sheets.
6. Bake just until color begins to develop around edges of cookies, about 8 minutes. Let cool on wire rack before serving.

If you have questions or comments about this recipe please leave them below.

Comments are closed.