Description
Juicy peach halves filled with creamy, lavender-scented frozen yogurt. This no-churn summer dessert is floral, refreshing, and effortlessly elegant.
Ingredients
Scale
- 500 g full-fat Greek yogurt
- 100 ml honey
- 1 tbsp dried culinary lavender
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- Pinch of sea salt
- 6 ripe but firm peaches
- Extra lavender sprigs or edible flowers, for garnish
- Extra honey, for drizzling, optional
Instructions
- In a small saucepan, gently heat the honey and lavender over low heat for 3 to 4 minutes without boiling.
- Remove from heat, cover, and let steep for 15 minutes.
- Strain the lavender honey and let it cool.
- In a large bowl, combine Greek yogurt, vanilla extract, lemon zest, and sea salt.
- Stir in the cooled lavender honey until smooth.
- Pour the yogurt mixture into a shallow freezer-safe container.
- Cover and freeze for 3 to 4 hours, stirring every 30 to 45 minutes, until scoopable.
- For a smoother result, churn the mixture in an ice cream machine according to the manufacturer directions.
- Halve the peaches and remove the pits.
- Scoop a small amount from the center of each peach half to create a cavity.
- Freeze the peach halves on a tray for 1 hour.
- Once the yogurt is scoopable, spoon it into the frozen peach halves and mound it slightly on top.
- Garnish with lavender sprigs or edible flowers.
- Drizzle with extra honey if desired and serve right away.
Notes
- Use culinary lavender only.
- Do not boil the honey, since high heat can make lavender taste bitter.
- Choose ripe but firm peaches so the cups hold their shape.
- Let frozen leftovers sit at room temperature for 5 minutes before serving.
- Store filled peach cups in an airtight freezer container for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 peach half
- Calories: 176
- Sugar: 26
- Sodium: 38
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 7
- Cholesterol: 10