Prepare the syrup: pour sugar into a saucepan, add water, bring to a boil. Add the mint and lavender and cook over a low heat for 3-5 minutes.
Wash the apricots, cut them into halves, and remove the seeds. Please note that the ingredients contain a net weight!
Chop the apricots using a blender.
Add the orange and lemon juice, syrup, and mix well.
Pour into a container, close the lid and put in the freezer for 6-7 hours, breaking the ice every 1.5-2 hours.
The finished sorbet.Spread the sorbet on the cremans and serve immediately.