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 SorbetINGREDIENTS
- 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
- 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.
- 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.
- 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.
- 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!)
- Turn your ice cream machine on and allow the mixture to churn for 20-25 minutes.
- 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.
- Remove the sorbet from the freezer 15 minutes prior to serving.
Recipe by Michelle Rittler, Taste As You Go