[Ingredients]
187.5ml cup honey or sugar
312.5ml cup water
2tbsp dry lavender flowers
1.5kg washed and hulled strawberries
2 egg whites
[Steps]
Bring honey and sugar to boil in a sauce pan, stir until honey is completely dissolved.
Remove from heat, add lavender flowers and let sit for at least and hour. During this time, lavender flowers will infuse sugar syrup.
After syrup has cooled down, remove lavender flowers and chill the syrup.
Using food processor or blender puree strawberries, you might have to do this in batches as 6 cups is quite a bit of strawberries.
Once you are done, run the puree through a large sieve. Do this twice. I use a silicone spatula to work the puree through the sieve, it works really well.
Once you have your puree ready stir in chilled sugar syrup you prepared before.
Fill the plastic container with the mixture. Rectangle or square shaped containers works best as it fits well in the freezer, also make sure you don't use a container that is too small.
Freeze for 2 hours and run the mixture in the blender, freeze for another 4 hours and run the mixture in the blender or food processor again, stir in 2 frothy egg whites.
Pour the mixture into the plastic container and freeze overnight, or until firm.
Use a small cookie scoop or melon scooper to make individual servings.
Adapted from Haniela's