Blossoming Berry Sorbets

blueberry lavender and raspberry rose hip sorbets - conveganence

Just recently, I discovered the bulk looseleaf tea aisle at Whole Foods. In that aisle, you can find any type of tea that strikes your fancy, and you can buy as much or as little as you want. I like brewing my own white tea with chamomile, lavender, and rose hips. You can use the dried flowers and herbs in the tea aisle for other purposes too, like creating your own salt scrubs, essential oils, and other bath products. Today, I decided to try something new with my tea fixins by blending them into sweet, summery sorbets.

I combined the rose hips with fresh raspberries, and the lavender with fresh blueberries. The lavender and rose hip flavor came through subtly, neutralizing the tang of the berries. I was very happy with the way the sorbets came out. They were very easy to make too, so they’d be perfect for deceiving your friends into thinking you’re fancier than you really are.

blueberry lavender and raspberry rose hip sorbets - conveganence

blueberry lavender and raspberry rose hip sorbets - conveganence

Blueberry Lavender Sorbet

Serves 2

Ingredients

12 oz fresh blueberries, rinsed

1 tbsp + 1 tsp dried lavender

1/2 C vegan cane sugar

1/4 tsp salt

juice and zest from 1 small lemon

Directions

1. In a small saucepan, combine the sugar, salt, and lavender with 1/3 cup water. Bring to a boil, then reduce heat and simmer until sugar and salt dissolve. Set syrup aside and let cool for at least 15 minutes.

2. In a blender, combine the syrup, blueberries, lemon zest and lemon juice. Blend until smooth.

3. Strain blueberry mixture into a bowl to get rid of the skins and any large chunks of lavender. Chill mixture in the fridge for at least 1 hour.

4. Add mixture to ice cream maker and process according to manufacturer’s instructions. If you don’t have an ice cream maker, put mixture in freezer, checking every hour or so until it reaches the desired consistency.

blueberry lavender and raspberry rose hip sorbets - conveganence

Raspberry Rose Hip Sorbet

Serves 2

Follow recipe for Blueberry Lavender sorbet, only use 12 oz of raspberries (instead of blueberries) and 2 tbsp dried rose hips (instead of lavender).

I recommend that you serve the sorbets immediately so they don’t get too frozen. If you want to store them in the freezer, mix in a couple tablespoons of berry liqueur or corn syrup before storing.

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