Summer Peach and Lavender Sorbet

What started off as a mission to use up a bunch of local peaches that were ripening faster than we could eat them turned into a reaffirmation of a very valuable lesson -- don't be afraid to act on your instincts in the kitchen. 



I have no doubt that the peaches would have produced a fine sorbet all on their own, but acting on a culinary whim catapulted this fruity frozen dessert to a whole new level. What resulted was a sorbet that made me wish peaches were in season all year round.



I honestly don't know what it was that caused me to remember the jar of lavender powder in our spice cabinet. I had brought the powder back from my trip to Napa and had been saving it to try and recreate one of the dishes that I ate while out there. Something in my gut told me that adding some of the powder to the simple syrup that was simmering on the stove would be a genius move... so, I did it.

Um... you guys?

I. WAS. RIGHT.


I took a taste of the peach puree after adding the cooled lavender simple syrup, and it was heavenly. So heavenly that I had to slap myself on the back of the wrist to stop myself from just slurping it all up. After all, I still had a long while to wait before I could celebrate victory.


I also took a taste while the mixture was churning in the ice cream maker. The smell of the peaches and lavender was so intoxicating, I couldn't help it!


This is when I remembered that the mixture had to set in the freezer for 2 hours after churning. This is also when I stomped my foot in impatience like a little girl.


But the wait was so worth it.... Maybe I should send Stephen to the orchard for more peaches so I can make another batch?

Summer Peach and Lavender Sorbet

Yield: about 1 1/4 quarts | Printable Recipe

INGREDIENTS

• 1 cup sugar
• 1 cup water
• 1 teaspoon lavender powder
• 2 1/2 cups peeled, pitted, and chopped fresh peaches
• 1 tablespoon fresh lemon juice

INSTRUCTIONS

1. In a small saucepan, whisk together the sugar, water, and lavender powder. Bring the mixture to a boil. Lower the heat to medium and simmer until all the sugar has dissolved, stirring occasionally. Set aside and cool the simple syrup to room temperature.
2. Place the chopped peaches, half of the simple syrup, and the lemon juice in a blender and puree until smooth. Taste the mixture. If it's not sweet enough for you, then add more of the syrup and pulse to combine.
3. Pour the peach and lavender mixture into a large bowl and cover with plastic wrap. Allow to chill in the refrigerator for at least 2 hours or overnight.
4. Remove the chilled mixture from the refrigerator and pour into the freezer bowl of your ice cream machine. (Make sure you've prepped the bowl according to the manufacturer's instructions beforehand!)
5. Turn your ice cream machine on and allow the mixture to churn for 20-25 minutes.
6. Once it has thickened, scoop the peach and lavender mixture into a freezer-safe, air-tight container and place in the freeze for 2 hours.
7. Remove the sorbet from the freezer 15 minutes prior to serving.

Recipe by Michelle Rittler, Taste As You Go

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