About this recipe:This peach and lavender sorbet is delightfully refreshing alternative to ice cream. Using the gentle flavours of the lavender and combining with the full bodied flavour of the peach, this is a sorbet to love.
300g caster sugar
35g lavender flowers
900g frozen peaches, thawed
50ml lemon juice
1 tablespoon vodka
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In a saucepan combine the water, half of the sugar and the lavender blossoms and bring to the boil. Remove from the heat and let infuse for 4 hours at room temperature. Strain and discard the blossoms.
Chop the peaches and place them in a food processor with the remainder of the sugar. Blend until smooth and mix with lemon juice, vodka and lavender water. Place in the fridge to chill for 2 hours.
Spoon into the ice cream maker and freeze according to manufacturers instructions.