“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.” - by The Magpie
Ingredients
Adjust Servings
Original recipe yields 1 gallon
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 57 cal
- 3%
- Fat
- 0 g
- < 1%
- Carbs
- 14.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 ste..." See moreep 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."
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