When I was young, I always saw my grandmothers and mother delicately bury little tiny packets of dried lavender – bundled up in cloth bags – in our clothing armoires and colorful sock drawers. I remember thinking that they were going a tad overboard.
Weren’t laundry detergents and soaps already fragrant enough? Did my socks really need to “smell good”?
But in the name of clothes fraîcheur and sent bon – smelling good – I grew up with lavender scents and delightful fragrant whiffs when it was time in the morning to pick out an outfit and open the heavy creaking wooden doors of the old armoire.
My feet should be thankful for all these years of basking in French lavender-scented socks!
Is this why I like to cook with lavender so much nowadays? It probably had an effect somehow. Chocolate desserts with lavender, chicken infused with lavender – I put it in my cooking whenever I can.
I am lucky enough to have a garden plot while living in the city. And I shall post pictures of the community gardens around my house very soon. I am growing lavender – of course – and paired with honey, it makes a floral sweet refreshing summer sorbet.
Having lavender in the garden also helps me make my own sock drawer air-freshener. That’s right, I am going a tad overboard! Crossing the ocean, I took with me the French lavender fraîcheur for clothes and imported it shamelessly for my own personal use.
What’s funny is that every other year or so, I still continue to get little lavender cloth bags in the mail au cas ou – yes, just in case – the laundry detergents here aren’t doing their job properly.
Honey Lavender Sorbet
2.5 cups (590 ml) of water
1/3 cup (65 g) of sugar
3 Tbsp of honey
2 Tbsp of dried lavender
8 lavender stems
2 Tbsp of vodka – liquor makes for a smooth and soft sorbet because it does not freeze. It will help your sorbet not freeze completely. Vodka is usually preferred because it does not add any flavors. If you prefer not to include vodka, just be aware that your sorbet will completely freeze. Remove it from the freezer at least 15-20 min before serving if you do not include vodka.
Boil 1 cup (240 ml) of water with the sugar, honey, dried lavender and the stems (place the entire stems in the saucepan, including leaves).
When boiling, remove from the heat and let it steep for 30 min.
Strain the liquid and discard any solids. Let cool.
Add the remaining 1.5 cup (350 ml) of water to the lavender-honey juice along with the vodka.
Pour the mixture in an ice cream maker and process until frozen depending on the machine and manufacturer. Put the sorbet in a container and freeze. Make the sorbet 1 day ahead if possible before serving.