Want to know how to make something so refreshing it will whisk all your worries away?

Then I have the perfect recipe for you!

For the past two weeks I have been scouring my old recipe books looking for a recipe to cook for this months “Cooking The Books” post. I knew I wanted something that was light and refreshing; as this is what one craves in the spring!

That’s when it hit me like a bolt of lightning.

Jenny White & Joanna Farrow’s Best Ever Three & Four Ingredient cookbook had one of my favorite spring time recipes and I felt it was my duty to share it with you! It’s super simple and requires only a few ingredients!

First you need to make simple syrup. This is done by bringing water and sugar to a boil.

Then you allow lavender flowers to steep for about an hour while the syrup cools.

Next, you need to puree some of these in a food processor and press them through a large sieve to a freezer safe bowl.

When that’s finished you simply strain the simple syrup (to get the lavender flowers out) into the bowl and gently mix. You will then place this in your freezer for 4 hours or until mushy.

Once your sorbet has begun to set you will pull it out and put it in a blender (don’t let it become too frozen or you will get small ice chunks in your finished). Whisk an egg white until frothy and stir into the sorbet and then freeze again until firm. That’s it!

This is by far one of the most refreshing recipes I make every year. The sweetness of the strawberries is ever so gently heightened by the flowery flavor of lavender. A wonderful combination that is perfect for enjoying outside on a beautiful spring afternoon. In fact, I believe I hear a hammock calling my name right now…

Strawberry and Lavender Sorbet
From the Three & Four Ingredient Cookbook

Ingredients:

• 3/4 cup caster sugar
• 6 fresh lavender flowers
• 5 cups strawberries, hulled
• 1 egg white

Directions:

1. Place the sugar in a pan and pour in 1 and 1/4 cups water. Bring to the boil, stirring until the sugar has dissolved.
2. Take the pan off the heat, add the lavender flowers and leave to infuse (steep) for 1 hour. If time permits, chill the syrup in the refrigerator before using.
3. Process the strawberries in a food processor or in batches in a blender, then press the puree through a large sieve into a bowl.
4. Pour the puree into a freezerproof container, strain in the syrup and freeze for 4 hours, or until mushy. Transfer to a food processor and process until smooth. Whisk the egg white until frothy, and stir into the sorbet. Spoon the sorbet back into the container and freeze until firm.