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Photo of Peach and Lavender Ice by The Magpie

Peach and Lavender Ice

Rated as 4.57 out of 5 Stars
15 made it  |  5 reviews   |  1 photos
31

Recipe by:

"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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Ingredients

4 h 5 m servings 57
Original recipe yields 24 servings (1 gallon)

Directions

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  1. 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.
  2. Freeze in a 6-quart ice cream maker according to manufacturer's instructions.
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Nutrition Facts


Per Serving: 57 calories; 0 14.5 0.1 0 2 Full nutrition

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Reviews

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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...

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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...

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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.

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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 ...

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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.

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