Lavender Sorbet

Ingredients

• 5 sprigs lavender
• 200 ml heavy cream (at least 30% fat)
• 300 g yogurt
• 200 g Low-fat quark
• 125 g sugar
• 2 drops lavender oil
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the lavender, shake dry and bring with the cream to a boil in a pot. Remove from heat and let cool overnight in the refrigerator.

2. 2.

   Whisk the cream into stiff peaks and fold into the yogurt mixture. Pour the mixture into a shallow dish and freeze for 3-4 hours, stirring every half hour. Use an ice scoop to form balls and serve in bowls, garnished with lavender buds as desired.