-
-
My review
Peach and Lavender Ice
24
The Magpie
"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."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 5 m servings 57Original recipe yields 24 servings (1 gallon)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Freeze in a 6-quart ice cream maker according to manufacturer's instructions.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
3/27/2011
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 a...
1/19/2007
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 real...
8/3/2017
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.
7/4/2016
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 ...
2/7/2016
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.