Lavender Sorbet - cooking recipe

Ingredients

3 cups water
1/2 cup sugar
9 -10 fresh lavender flowers, stem heads of or 2 tablespoons dried lavender flowers
1 lemon, juice of

Preparation

If using fresh lavender:
With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step.
Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute.
Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar.
Cover with a lid and let cool for at least 30 minutes.
Strain out flowers through a sieve, pressing flowers to get out any remaining liquid.
Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.