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Pink Lemonade Lavender Thyme Sorbet
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Pink Lemonade Lavender Thyme Sorbet

This sorbet is cooling, thirst-quenching and packed with sophisticated flavors of thyme and lavender to compliment the Pink Lemonade.
Course Dessert
Cuisine American
Keyword lavender sorbet, lemonade sorbet
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 hours
Servings 8 4-5 cups of sorbet
Calories 120kcal
Author Toni Dash

Ingredients

  • 4 cups naturally-flavored Pink Lemonade (non-sparkling)
  • ½ cup granulated Sugar
  • 6 small sprigs of fresh Thyme
  • 1 teaspoon of dried (culinary) Lavender
  • 2 tablespoons Citronage (or equivalent orange liqueur), optional
  • Suggested garnish: edible flowers

Instructions

  • Combine the lemonade, thyme, lavender and sugar in a heavy small pan. Bring to a light simmer, stirring to dissolve the sugar. Allow to simmer for 2-3 minutes. Turn off heat, allow to cool for 5 minutes, cover and refrigerate until chilled or overnight.
  • Strain mixture (discarding the thyme and lavender), stir in the Citronage if using and process in an ice cream maker until frozen. Place in a sealed container in the freezer until fully set or overnight. Garnish if desired and serve!
  • Note: if you do not own an ice cream maker, you can freeze the sorbet according to the non-machine method used for Plum Rosemary Gin Sorbet.

Nutrition

Calories: 120kcal | Carbohydrates: 28g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 7mg | Potassium: 4mg | Fiber: 0g | Sugar: 27g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 4mg | Iron: 0.1mg