This is a rather sophisticated dessert that is ideal for your next special dinner. It features lavender and peaches in a homemade sorbet.
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 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 was perfect after extracting the blossoms! - 03 Jul 2016 (Review from Allrecipes USA and Canada)