Lavender Honey Sorbet Recipe – Dairy Free

Over the past year of being dairy free/gluten free/soy free/paleo/whatever-you-want-to-call-it, I’ve craved surprisingly few things. Every once in a while I’ll get a major garlic bread craving, but my spaghetti squash pizza bake comes to the rescue. However, this summer has been tough. I just got back from a shoot where all of my girls wanted to go to a boutique ice cream shop. Being a good friend and wanting to be a part of the team, I went with them. However, it was hard to watch them enjoy flavors like “Olive Oil” and “Chocolate Gooey Brownie”, but “Lavender Honey” was the worst! I couldn’t shake the craving and the second I got home I had to create my own Lavender Honey Sorbet.

Lavender Honey Sorbet 04a

In fact, Lavender is one of my favorite flavors. Although it’s generally used more as a smell than a taste, it adds a sense of elegance and a bit of flair when used in recipes. This sorbet is really impressive and sounds super fancy, but takes very little effort. It’s perfect for bridal showers, baby showers, and girls nights. Plus, it would be super amazing served with a glass of champagne.

Lavender Honey Sorbet 01a

Lavender Honey Sorbet Recipe

2 tbsp culinary lavender
1 can full fat coconut milk
1.5 c Silk Coconut Milk Unsweetened 45 Calorie
1/2 c honey
Ice
Ice cream salt

  1. Heat a saucepan on the stove over medium heat.
  2. Pour both kinds of coconut milk, lavender, and honey into the saucepan and heat until milk begins to steam and all honey is dissolved, stirring occasionally.
  3. Remove mixture from heat and set aside to cool.
  4. Pour cooling mixture into a bowl and place it in the refrigerator until completely cooled.
  5. Follow the instructions on your ice cream maker to complete the sorbet creation process.
  6. Enjoy!

Any other flavor combinations that might make for an amazing sorbet? Let me know in the comments!

XOXO,
Tiffany

Pro Tips:
*Although the little lavender buds make for amazing pictures, the sorbet is much more enjoyable if you strain them out using a mesh strainer between steps 4 and 5.
*If you want a thicker sorbet, replace the 1.5 c Silk Coconut Milk with another can of full fat coconut milk.

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