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Peach and Lavender Ice

Peach and Lavender Ice

  • Prep

    5 m
  • Ready In

    4 h 5 m
The Magpie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chikalin
33

chikalin

3/28/2011

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.

Smillis
29

Smillis

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 really great without chunks of dried lavender!

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