Violet Lavender Sorbet - cooking recipe

Ingredients

1 1/2 cups water
3/4 cup sugar
1/4 cup lavender flowers (if unavailable use 2 Tablespoons dried lavender)
1/2 cup violets (if unavailable use purple pansies)
2 tablespoons lime juice

Preparation

Pour one cup of water into a saucepan.
Add 1/2 cup sugar.
Bring to a boil, let simmer for 4 minutes, swirling pan occasionally.
Remove from heat.
Put the chopping blade in your food processer.
Add lavender and 1/4 cup sugar and process for 3 minutes, or until flowers and sugar are blended and in tiny pieces.
Add lavender mixture to mixture in saucepan and combine well.
Let mixture stand for at least one hour at room temperature.
Strain mixture and set aside.
In a nonmetatlic saucepan, bring 1/2 cup water to a boil.
Remove from heat.
Add violets.
Steep violets in water for 15 minutes, stirring occasionally.
Strain mixture through cheesecloth and then squeeze cheesecloth to release blue color.
Blend lavender syrup with the violet water.
Add lime juice to mixture.
Freeze in an ice-cream maker.