Cooking with essential oils is delicious and fun provided you’re using food-grade essential oils, such as Young Living Essential Oils – please do NOT substitute other brands of essential oils in cooking as it is an unwise choice. Lavender deserts, particularly sorbet is refreshing and soothing to the soul.
I’ve been using essential oils for over 25 years and if you’re interested in learning more about cooking with essential oils please visit my essential oil website for guidelines.
- 18 ounces water
- 1 drop Young Living Lavender essential oil
- 5 oz. granulated sugar
- 2 TBS. Agave syrup
- Pinch of salt
In saucepan, combine water and lavender and bring to simmer. Remove from heat, let sit 10 minutes and strain through fine-mesh sieve. In separate saucepan, combine lavender-infused water, sugar and glucose and bring to boil. Stir in lime juice and salt and cool over ice water bath. Cover and refrigerate 24 hours. Process in ice cream machine according to manufacturer’s instructions. Store in freezer until ready to serve. Garnish with mint leaf or fresh strawberry.
Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner, Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.
"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller