If you were lucky enough to come and spend a few days in Provence during the summer, you certainly remember the magnificent lavender fields. Nothing like a lavender sorbet to remind you of these holidays.
Beyond its aesthetics, lavender has many properties. Antiseptic, it helps to treat anxiety, stress, insomnia, irritability...
There are many recipes where lavender flowers are infused. Nevertheless Ice Ice Daddy advises you to use lavender essential oil for several reasons.
The first is to avoid using the wrong lavender because there are several varieties. The majority of the lavender fields you may see or the lavenders growing in your gardens are actually lavandin. However, it is less advisable to consume lavandin because of its high camphor content. In addition, the lavandin will have a much more powerful fragrance, even too powerful for an ice cream or a sorbet.
The second is that we can more easily manage the strength of the aroma by counting the number of drops. In my recipe, I propose to put 2 drops and it is in my opinion the maximum. Use just one drop if you want a lighter taste of lavender.
So in conclusion, you will have to buy essential oil of fine lavender (lavandula agustifolia) imperatively ORGANIC.
Give your opinion on iceicedaddy :
A final warning on the use of essential oil.
The consumption of essential oil is generally not recommended for pregnant or breastfeeding women, children under 7, people allergic to any of the components, asthmatics and epileptics.
It is advisable not to exceed the daily dose of 2 drops 3 times a day. For this sorbet, we will only use two drops for one kilogram of sorbet so the dose of essential oil ingested will still be very low since you will only be eating one or two scoops of lavender sorbet.
Finally, you will notice that my sorbet has a beautiful purple color. I indeed chose to use food colorings because by default, this sorbet is colorless. See what you prefer.
You do not have all these ingredients ? No problem. Forget the stabilizer if you do not have any at home. Replace simply dextrose and powdered glucose by usual sugar (sucrose). The ice cream texture will not be perfect but you will still get a very good ice cream.
- Take a small quantity of sucrose (50 g for example) and mix it with the stabilizer.
- Mix together the remaining sucrose (130 g), dextrose and powdered glucose.
- In a saucepan, put inverted sugar or honey. Add 1 o 2 drops of essential oil of fine lavender and mix. Add water and mix.
- Start heating the preparation at low heat and add immediately the sucrose/dextrose/powdered glucose mix. Stir constantly with a whisk.
- At 40 °C, add the sucrose/stabilizer mix.
- Continue to heat gently while stirring constantly with the whisk.
- When temperature reaches 85 °C, stop heating. Pour the preparation into another container. Gradually add the food coloring and use a hand blender for a few moments, taking care not to splash hot liquid. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator.
- Let maturate one night.
- The next day, mix with the hand blender.
- Pour your mix in the ice-maker to start creaming phase.