Peach and Lavender Ice
Ingredients4 h 5 m servings 57 cals
- 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.
Per Serving: 57 calories; 0 g fat; 14.5 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...
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.
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 ...