Lavender sorbet is a bright, refreshing frozen dessert made with fresh lemon juice, sugar, water, lemon zest, and lavender. Sorbet is different from this homemade vanilla ice cream recipe because it doesn’t contain cream or other dairy ingredients. Instead, it has that lovely smooth, icy texture that makes it especially refreshing on a hot summer afternoon.
This lavender sorbet has the tart, fresh flavor of lemon with just a hint of floral lavender. And if floral desserts aren’t your thing, don’t worry. You can leave out the lavender and make a classic lemon sorbet instead.
You don’t need a long list of specialty ingredients or a complicated process. This is a simple, old-fashioned frozen treat that’s especially welcome after a long day outside.
Quick Look at This Recipe
- ✅ Recipe Name: Lavender Sorbet
- ✅ Ready In: Allow about 3 to 4 hours for chilling, freezing, and firming
- ✅ Yield: About 6 Servings
- ✅ Calories: Approximately 275 per serving
- ✅ Tools: Medium saucepan, mesh sieve or cheesecloth, freezer-safe container, fork
- ✅ Freezer Friendly: Yes
- ✅ Why You'll Love It: Bright lemon flavor, a delicate lavender note, dairy-free, and made with simple ingredients
- ✅ Tip: Use freshly squeezed lemon juice and don’t substitute a liquid sweetener for the granulated sugar.
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Watch Me Make This Recipe
What Makes This Recipe Unique?
There’s something about a cold, tart lemon dessert on a hot summer day that just hits the spot. After working outside in the garden, I love having a simple frozen treat that doesn’t require a complicated custard or a long list of ingredients.
And this lavender sorbet is one of those recipes that looks a little fancy but is actually quite simple.
You’ll love this recipe because:
- It’s dairy-free. Just like this strawberry sorbet recipe, there’s no cream or milk, so you get a light, refreshing frozen dessert without making an ice cream base.
- It uses simple ingredients. Sugar, water, lemons, and lavender are really all you need.
- The lemon keeps it bright and refreshing. Fresh lemon juice gives this sorbet plenty of zing.
- You can make it with or without lavender. I love using lavender from my old-fashioned cottage garden, but you can leave out the lavender for classic lemon sorbet, or keep it in for that delicate floral flavor.
- It’s a great summer dessert. Especially when the garden is producing, and you’ve been outside all day.
- It’s simple enough for beginners. You don’t need to be an experienced baker or homesteader to make this work.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Granulated Sugar - For this recipe, stick with granulated sugar. Don’t substitute honey, maple syrup, corn syrup, or another liquid sweetener. The sugar isn’t just there to make the sorbet sweet. It also affects the texture of the finished frozen dessert, which is why changing the type of sweetener can change the way the sorbet freezes.
- Lavender Buds - Fresh lavender gives this sorbet its lovely floral flavor. If you don’t have fresh lavender available, you can substitute 3 tablespoons of dried lavender. And if you’re not sure about lavender in dessert, you can simply leave it out. You’ll still have a delicious lemon sorbet.
- Fresh Lemon Juice and Zest - This is one place where I really recommend using freshly squeezed lemon juice. Bottled lemon juice can work in a pinch, but fresh lemons give you that clean, bright flavor that makes lemon sorbet so refreshing. The zest adds another critical layer of lemon flavor, and because we’re using the peel, be sure to wash your lemons well before zesting.
Lavender Sorbet Recipe Instructions
Step 1: Make the Simple Syrup
In a medium saucepan, combine the water and granulated sugar.
Heat over medium-high heat, stirring as needed, until the sugar has completely dissolved.
Remove the saucepan from the heat.
Step 2: Add the Lavender
Add the lavender buds to the hot syrup.
Cover the pan and allow the mixture to cool completely.
This usually takes somewhere between 30 minutes and 1 hour.
This resting time allows the lavender to infuse into the syrup, giving you that gentle floral flavor.
Step 3: Strain and Add the Lemon
Once the syrup has cooled, pour it through a mesh sieve or cheesecloth to remove the lavender.
Then stir in the lemon zest and freshly squeezed lemon juice.
Give it a good stir so everything is evenly combined.
Step 4: Begin Freezing
Pour the lemon and lavender mixture into a freezer-safe container.
Place it in the freezer for 1 hour, then remove the container from the freezer.
Using a fork, stir the partially frozen mixture in broad circles.
This helps distribute the mixture and incorporates some air, which helps give the sorbet a smoother texture.
Step 5: Freeze Until Firm
Return the container to the freezer and freeze for at least 2 more hours before serving.
If you want to make scooping easier, stir the sorbet once every hour while it finishes freezing, until it reaches a consistency that freezes firmly but can still be scooped.
Recipe Tips and Troubleshooting
| Problem | Solution |
| I can’t taste the lavender. | Don’t Rush the Lavender Infusion - Give the lavender syrup time to cool and infuse before straining it. You don’t need to fuss over it. Just cover the pan and let it sit while you move on to something else. |
| Why Is My Sorbet Too Hard? | Give It a Little Time to Soften - Homemade sorbet can freeze quite firmly, especially after it has been sitting in the freezer for several hours. Let it sit at room temperature for a few minutes before scooping. |
| Why Is My Sorbet Icy? | Do Not Skip the Stirring Step - As the mixture begins to freeze, stirring it helps break up larger ice crystals and incorporates air into the sorbet. It’s a small step, but it makes a difference in the final texture. |
| My Sorbet Isn’t Smooth Enough. | Don’t Throw Tomatoes at Me for Saying This - Homemade frozen desserts don’t always look exactly like the ones from the grocery store. That’s okay. Make sure you’re stirring during the early freezing stage, and give the mixture enough time to freeze completely. A little practice will help you learn exactly what consistency you like. |
Serving Suggestions
This lavender sorbet is wonderful served on its own in a small bowl or dessert dish.
Because the flavor is so bright and refreshing, it also makes a lovely light dessert after a summer meal.
Try serving it:
- With a little fresh lemon zest sprinkled over the top
- Alongside fresh or freeze dried berries
- After a big family dinner when you want something light
- As a refreshing finish to afternoon tea and cucumber tea sandwiches
I especially love the idea of serving several homemade frozen treats together. Our strawberry sorbet recipe and blackberry fool are more great options if you have summer berries on hand.
Storage Instructions
Store lavender sorbet in a freezer-safe, tightly covered container in the freezer.
For the best texture, keep the container covered well so the sorbet is protected from freezer air and odors.
Homemade sorbet will freeze quite firmly, so allow it to sit at room temperature for a few minutes before scooping if needed.
If the sorbet becomes difficult to scoop, give it a little time to soften rather than trying to force a scoop through a rock-hard block. We’re making this easier on ourselves, remember?
FAQs
Lavender pairs beautifully with bright citrus like lemon, as well as berries, honey, vanilla, and other gentle floral flavors.
Sorbet is made without dairy, while sherbet contains a small amount of milk or cream, giving it a softer, creamier texture.
Absolutely, lavender ice cream is a lovely floral dessert, especially when the lavender is balanced with vanilla, honey, or bright lemon.
Yes, store sorbet in a tightly covered, freezer-safe container, and let it soften for a few minutes at room temperature before scooping.
The Homestead Kitchen
This recipe for lemon sorbet was featured in issue No.32 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids' projects, and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your physical monthly copy delivered right to your mailbox.
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Lemon Sorbet Recipe
Equipment
- Saucepan
- Sieve or cheesecloth
- Citrus Zester
- Citrus Juicer
- Freezer-Safe Container with Lid
- Fork
Ingredients
- 2 Cups Granulated Sugar
- 6 Cups Filtered Water
- 1 Cup Fresh Lavender Buds or substitute 3 Tablespoons Dried Lavender
- 2 Cups Lemon Juice
- Lemon Zest From 2 Lemons
Instructions
- In a medium saucepan, heat the water and sugar on medium-high heat until the sugar dissolves. Remove the saucepan from the heat and add the lavender.
- Cover the pan and leave it to cool completely (anywhere from 30 minutes to an hour).
- Pour the syrup through a mesh sieve or cheesecloth to remove the lavender. Then, stir the lemon zest and juice into the syrup.
- Pour the sorbet mixture into a freezer-safe container and freeze for one hour.
- Remove the sorbet from the freezer and, using a fork, stir the mixture in broad circles to distribute the flavors and add air.
- Freeze the sorbet for an additional 2 hours minimum before serving. To increase the ease of scooping, stir every hour until frozen well enough to scoop.
Notes
- Serve lemon sorbet in chilled glasses or in a lemon half. For a fancy touch, add garnishes like curls of lemon zest, mint, or honey.
