Peach and Lavender Ice Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by chikalin
Reviewed: Mar. 27, 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.
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Photo by chikalin

Cooking Level: Expert

Home Town: Englewood, New Jersey, USA
Living In: Arlington, Virginia, USA
Reviewed: Jan. 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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Cooking Level: Expert

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