Raspberry and Peach Lavender Sorbet

Raspberry sorbet:

1. The first thing you should do is make the syrup, as it needs some time to cool down.
2. Bring the water with sugar and grated lemon peel to a boil. Let the sugar solution boil for approx. 5 minutes without the lid. This creates about 100 ml of syrup.
3. Then remove the lemon peel from the volume sugar and let the syrup cool down.
4. Sort the raspberries, put them in a container and pour half of the sugar syrup over them. Then puree.
5. Brush the pureed mass through a hair sieve and mix in the remaining sugar syrup. If you want, you can add raspberry spirit to the sorbet mass,
6. Pour the sorbet mixture into a bowl or bowl, stir again thoroughly and allow to freeze.
7. After an hour, stir the mixture well again so that the sorbet is nice and creamy afterwards and no ice crystals form.
8. Alternatively, you can prepare the ice cream mass in an ice cream machine and then put it in the freezer for a maximum of 5 hours.

Peach and lavender sorbet:

1. Bring the sugar, lavender flowers, lemon juice and 150 ml water to the boil and allow to cool again.
2. Score the peaches crosswise on the outside, briefly blanch in boiling water and then quench in ice water. Now peel the peaches, cut them in half and remove the stone.
3. Brush the lavender syrup through a hair sieve and puree very finely together with the peach halves and the liqueur.
4. Freeze the mixture in the ice cream maker for 25-30 minutes, place in a bowl and freeze for 2 more hours.
5. The sorbets are served with fresh raspberries, blackberries and blueberries, which can be fixed on the plate with raspberry balsamic vinegar. The raspberry sorbet is also decorated with a mint leaf.