Peach and Lavender Sorbet

    4 hours 40 minutes

    This is a rather sophisticated dessert that is ideal for your next special dinner. It features lavender and peaches in a homemade sorbet.

    5 people made this

    Serves: 24 

    • 1kg sliced frozen peaches, thawed
    • 1 1/2 cups (375g) white sugar
    • 1/2 cup dried lavender flowers
    • 3 tablespoons lemon juice
    • 3 cups (750ml) water

    Preparation:10min  ›  Cook:30min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    1. Puree peaches with sugar until smooth.
    2. Stir in lavender blossoms and let stand at room temperature for 2 hours.
    3. Stir in lemon juice and water then place into refrigerator and refrigerate until cold; about 2 hours.
    4. Freeze in an ice cream maker according to manufacturer's instructions.

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    Reviews in English (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 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.  -  27 Mar 2011  (Review from Allrecipes USA and Canada)


    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!  -  19 Jan 2007  (Review from Allrecipes USA and Canada)


    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.  -  03 Aug 2017  (Review from Allrecipes USA and Canada)