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Peach and Lavender Ice

Rated as 4.57 out of 5 Stars

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


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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.

Nutrition Facts

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

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Read all reviews 5
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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...

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 ...

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.