In early summer my garden is alive with aromatic lavender, I love flavouring sugar with lavender and making yummy lavender ice-cream by infusing it with custard. I, also, can't resist the early British Strawberries, which inundated us from late spring. So the idea came to me that the two flavours might work well together and after a little thought I came up with this delicious recipe.
While ice-creams and sorbets can be made without an ice-cream machine it is far the with one. If you wish to make it without a machine, freeze the mixture for 1 hour then stir it with a fork every 40-60 minutes for 3-4 hours to break up the crystals.