Lavender & blueberry ice cream
1.5 dl cashews, soak for 6 hours (or overnight) and let dry
1/2 cup water
1/2 tsp phsysalis husk (optional, but makes the texture more creamy)
6 tablespoons of maple syrup
2 msk blueberry raw juice
1 tbsp lime juice
1 tablespoon lavender blossom
Decorate with organic, edible flowers. Mix all ingredients in a mixer to a smooth batter. Pour the batter into ice cream molds, put a stick in each and freeze for at least 4-5 hours. Enjoy!
