A last-minute addition to the 'Kosh Atlanta' kosher pop-up restaurant I executed for Kennesaw State University Michael A. Leven School of Culinary Sustainability and Hospitality last month, was an awesome lavender-tequila ice sorbet, which served as a palate cleanser (or intermezzo) between our soup and salad course. The recipe is awesome, quick, and simple. The best part is you don't even need an ice-cream maker.
1 cup granulated sugar
2 cups water
1 tablespoon culinary lavender flowers (you can find these at Cost Plus World Market)
2 1/2 tablespoons lemon juice
2 tablespoons tequila
In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers and stir until mixture comes to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Place a fine strainer over a large bowl and pour the lavender mixture through (straining out the lavender flowers). Add the lemon juice and tequila to the strained syrup mixture and stir until thoroughly blended. Alcohol is a "must" for a soft ice-sorbet. As alcohol itself does not freeze, adding a little bit will keep the sorbet from doing the same. Pour the liquid into a shallow container, cover, and place in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When completely frozen, take a large fork or potato masher and mash until smooth, but "icy" in consistency. Cover and refreeze until serving time.
Some lavender-tequila pics from 'Kosh Atlanta' pop-up
Read more about the 'Kosh Atlanta' pop-up restaurant here.