Lavender Sherbet Recipe from Provence

Friday, 5 August 2011
Recently, I was very kindly sent a package of lovely French cooking ingredients - Lavender flowers, dried thyme, olive paste and some crispy crackers.  
Vaucluse is a bit of a foodie’s paradise, with plenty of fantastic local produce and a host of interesting ingredients such as lavender & truffles.  


Provencal cooking is fresh, tasty and elegant and it’s a big reason why the area is so popular.  From the pictures I've seen, the lavender fields look amazing! 

Recipes from the region include yummy things such as, Fillet Mignon with Black Tapenade, Courgette Flower Fritters with Salt Cod Brandade, Lamb with Liquorice Skewers, Roasted Figs with Sweet Wine and wait for this....Apricot and Lavender ice cream - now I can see I will have to make that!  

This Lavender sherbet also sounds good!
 Recipe Taken from the Vaucluse en Provence Gastronomy, Wines, Local Produce and Restaurants Guide 2011

You will need:
70g lavender flowers
20cl water
150g lavender honey
1 lemon
4 egg whites

How to do it:
Add the honey and lemon juice and mix well.  Beat the whites into peaks.  Mix gently with the first mixture.  Pour into an ice cream maker, mix and then freeze for at least four hours.

If this all sounds as good as it does to me you can pop over to the Provence Guide website. 

1 comment

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