Lemon-Violet Sorbet

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Lemon-Violet Sorbet

Submitted by Chia on Thu, 07/17/2008 - 6:52am.

From the June 2008 issue of Better Nutrition magazine as picked up from the Good Life Health Food Store in West Olympia:

Lemon-Violet Sorbet

1 1/2 cups agave nectar
1 1/2 cups fresh squeezed lemon juice
2 Tablespoons lemon zest
1 cup fresh violet flowers, plus more for garnish

1. Bring 1 cup water, agave nectar, and lemon juice to a boil in a small saucepan. Reduce heat, and simmer for 2 minutes. Remove from heat, and cool completely.

2. Stir in zest. Transfer to ice cream maker, and process according to ice cream maker instructions.

3. Stir in violet flowers just after processing. Serve in small bowls, and garnish with additional flowers.

PER SERVING: 257 CAL; 0 G PROT; 0 G TOTAL FAT (0 G SAT. FAT); 70 G CARB; 0 G CHOL; 1 MG SOD; 1 G FIBER; 66 G SUGARS

Agave Syrup can be purchased in bulk at the Olympia Food Coop. I'm not sure where to get the violets...any suggestions?

Chia's blog
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