Lemon-violet Sorbet

Serves 4 to 6

1 cup water

1 cup raw, unfiltered honey

1 1/2 cup fresh-squeezed lemon juice

2 tablespoons minced lemon zest

1 cup fresh violet flowers 

Additional violet flowers for garnish

In a small saucepan, combine water, honey and lemon juice. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and cool completely. 

Stir in zest. Transfer to an ice cream maker, and process according to directions. Stir in violet flowers just after processing. Serve in small dessert bowls, garnished with additional violet flowers.