Lavender Peach Sorbet
Sugar 213 grams
Glucose Powder 44.5 grams
Trimolene 22 grams
Pectin 11 grams
Water 318 grams
Lavender 3 grams
Peach Puree 500 grams
Lemon Zest 1 lemon
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Chop it & Cook it!
Make your own peach puree. Rough chop and pit peaches. Add to a sauce pot with water and allow to peaches to cook down. This is great for any peaches on the verge of going bad.
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Blend It!
Allow peaches so soften and blend to make a puree. At this point you can continue to cook down to remove any more water and increase the flavor intensity.
Directions:
Make a lavender lemon syrup: Add sugar, water, lavender and lemon. Allow to completely dissolve. Add trimolene.
In a seperate bowl combine pectin and glucose powder to prevent clumping and slowly whisk it into sugar water mixture. Allow to return to a boil.
Take off the heat and allow to cool. Once cooled combine with puree using an immserion blender.
Churn in ice cream maker and enjoy.
