• 1 cup of water
  • 3 tbl of sugar
  • 1 tbl lavender
  • 6 peaches, skinned and chopped roughly

peaches are in season now…especially at the farmers markets (sorry i just had to get that in there). they are at their peak right now, you know, when they are so juicy you have to eat them over the sink. it’s become fun at our house. my kids love when they bite into one only to squirt juice everywhere!

the other day my friend came over with an obscene amount of peaches and proclaimed “you will figure this out”. there is no way anyone can eat that many peaches with out getting sick (or heading to the bathroom).

we ate a bunch, and then i just stared at them thinking what they heck am i going to do…that’s where the kids came in. sorbet…except, eating sorbet out of a cup is not fun during the summer. you need something fun, something cool to shape it into.

i’ve used these ice pop molds before (here), and they kids loved them. so we decided to use them again. as well as peaches p asked to put flowers inside. flowers? here we go again. this is what led us to chamomile ice cream. a couple months ago, i came across dried lavender flowers (meant for cooking) at bed bath & beyond of all places. i grabbed them thinking i could use them for something. perfect, both the kids gave them a quick smell and approved, we went to work.

making any kind of sorbet can be easy, i promise. a little fruit, some water, add a little sugar and your good to go. these in particular were very easy, so easy that when i came across more peaches this week i snatched them up to make them again.

peach-lavender ice pops
  1. to a small saucepan add water, sugar and lavender flowers. bring to a boil and then simmer immediately for about 2 minutes, making sure all the sugar is dissolved. you will smell the lavender, it’s an amazing smell.
  2. meanwhile, take the skin off your peaches (if you leave some skin, it’s ok), add to a blender.
  3. when sugar water is ready, using a strainer, strain out the lavender flowers and then add to blender as well and pulse. i like to leave small little chunks (think frozen fruit bars), pour into your molds and freeze 4-6 hours or overnight.
  4. take out of molds, eat and enjoy!

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