This lovely and sophisticated sorbet is great for cleansing the palate after a heavy meal. Even though it's mostly fruit, it does taste rather rich; so keep portions small. Freezing time is not included in this total, and will vary depending on your ice cream maker.

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Recipe Summary

prep:
5 mins
additional:
4 hrs
total:
4 hrs 5 mins
Servings:
24
Yield:
1 gallon
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree peaches with sugar until smooth. Stir in lavender blossoms, and let stand at room temperature for 2 hours. Stir in lemon juice and water, then place into refrigerator and refrigerate until cold, about 2 hours.

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  • Freeze in a 6-quart ice cream maker according to manufacturer's instructions.

Nutrition Facts

57 calories; protein 0.1g; carbohydrates 14.5g 5% DV; fatg; cholesterolmg; sodium 1.6mg. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2011
this was amazing! i agree with smillis- the flowers need to be strained out. i went about this by mixing the sugar water and lavender together bringing it to a boil and then letting it sit and steep for four hours. i then strained the mixture before i added it to the peaches. i figured this would be easier than picking the flowers out of the puree. i halved the recipe but i kept the three tablespoons of lemon juice (i like sour things - my boyfriend thought it was too sour the way i made it so the proportions the recipe uses for the lemon juice is probably right for most people.) i also added 1 tbsp of vodka - alcohol helps sorbet from becoming too hard in the freezer and good quality vodka does this without adding any flavor. Read More
(34)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2011
this was amazing! i agree with smillis- the flowers need to be strained out. i went about this by mixing the sugar water and lavender together bringing it to a boil and then letting it sit and steep for four hours. i then strained the mixture before i added it to the peaches. i figured this would be easier than picking the flowers out of the puree. i halved the recipe but i kept the three tablespoons of lemon juice (i like sour things - my boyfriend thought it was too sour the way i made it so the proportions the recipe uses for the lemon juice is probably right for most people.) i also added 1 tbsp of vodka - alcohol helps sorbet from becoming too hard in the freezer and good quality vodka does this without adding any flavor. Read More
(34)
Rating: 4 stars
01/19/2007
In my opinion there is one crucial step missing from this recipe; you should strain the lavender out before adding the water and freezing. Also I used 1/4 of dried lavender. The sorbet is really great without chunks of dried lavender! Read More
(29)
Rating: 4 stars
02/07/2016
I liked it but next time I will cut the lavender which I strained by half. I also cut the sugar by 1/3 which worked. Tasted better with whipped cream mixed in when serving. Read More
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Rating: 5 stars
08/04/2017
I will definitely make it again. I did strain the lavender flowers out of the mixture before freezing. It is sweetly elegant - not just sorbet. Read More
Rating: 5 stars
07/04/2016
I made the recipe exactly as written. However I found the lavender blossoms all stayed at the top and it was quite overpowering. I let it thaw and then strained the blossoms out. The flavor was perfect after extracting the blossoms! Read More