I may have a bit of an obsession with lavender…. We diffuse lavender oil at bedtime, many of my natural beauty and bath products are scented with lavender, and I love the flavor of lavender, especially when combined with stone fruits like peaches or nectarines. A couple of years ago, before I learned dairy and I are not friends, I made a fabulous batch of roasted peach ice cream (not AIP). This sorbet is sort of inspired by that roasted peach ice cream and by my love of peach lavender jam (not AIP).
I halved the ripe nectarines, drizzled them with a tiny bit of honey (though you could totally skip this step to keep the dessert completely free from added sweeteners), and sprinkled them with a little bit of culinary lavender buds before roasting everything in the oven. Roasting helps to concentrate the flavors & also to evaporate some of the water out of the fruit. Probably because of the roasting & the addition of a little coconut milk, when I flaked the dessert with a fork, it did not hold icy shards like granita-type frozen desserts do. Instead, it became more sorbet-like.
Desserts with lavender may sound as though they’d taste like soap or potpourri, but I promise this sorbet has just a hint of lavender flavor. It’s the perfect floral accent to the summer-y flavor of nectarines.
No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation)
yields 4 to 6 small servings
Coconut oil, for greasing the baking pan
5 nectarines, ripe (mine weighed 541 g *with* their pits)
21 g (1 tablespoon) honey
1/2 teaspoon culinary lavender buds, plus additional for garnish, if desired
pinch of sea salt
56 g (1/4 cup) coconut milk
- Preheat the oven to 350. Lightly grease a baking pan (I used a Le Creuset oval gratin dish) with coconut oil.
- Cut the nectarines in half & arrange them, cut side up, in the greased baking pan. If the pits are challenging to remove, leave them in until after the baking process.
- Drizzle the nectarines with the honey, if desired, and sprinkle with the culinary lavender & sea salt.
- Roast for 30 minutes in the preheated oven.
- Allow to cool at room temperature and remove the pits. Cover & refrigerate overnight to allow the flavors to meld.
- Puree the roasted nectarines & lavender with the coconut milk in a food processor or high speed blender. Pour into baking dish (I used a 6-cup pyrex) & freeze, uncovered, until solid.
- Once the nectarine lavender mixture is solid, flake with a fork. The pieces will not hold in icy shards like granitas do, but can be stirred together to form a sorbet-type texture.
- Portion into cups & serve with a few extra lavender buds. Store leftovers, covered, in the freezer & re-flake with a fork before serving.
- The nectarines may be peeled, if desired, but I like the color, texture & extra fiber the skin provides.
- Peaches (or other stone fruits) may substituted for the nectarines.
- Honey may be omitted, especially if the nectarines are really ripe.
- To make the recipe vegan, substitute maple syrup
- To make the recipe coconut free, use avocado oil for greasing the pan & add water or fruit juice when blending.
- This recipes can also be turned into popsicles by pouring into a popsicle mold after pureeing.
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