A Creamy & Luscious Sorbet made with five ingredients with the natural flavor of peaches forefront. Simple to prepare – silky texture!
The sorbet’s flavor depends on the quality of your peaches!!
Taste your peaches – if they are luscious and delicious – make this sorbet!
cool and process in ice cream machine
Recipe makes about 7, 1/2 cup servings.
Did you know there are two main types of peaches?
Clingstone Peaches: These are so named because the flesh clings stubbornly to the stone or pit. Harvest begins earlier than Freestones. Although clingstones are tasty eaten fresh, they are seldom found in the local market.
The flesh is attached to the pit, which can make them more difficult to prep. These are best saved for eating out of hand.
Freestone Peaches: As its name implies, the stone is easily removed from this variety, making it a good choice for eating fresh.
Freestone peaches have the perfect balance of sweetness for making sugary desserts.
I used these in this recipe. Mine were ripe and fragrant… the peach meat separated easily from the pits!
Peach Season: In Connecticut (where I live), early-season peaches are clingstone, meaning the flesh of the fruit clings close to the pit. By mid-August, freestone peaches are ready to harvest and can be found until October.
When you daydream about juicy, summer peaches (as I do) make this sorbet!
Flavors of summer packed in the freezer… linger the season a little longer
Notice the color – no artificial colors… and a real “peach” color!
I’m serving the sorbet with sliced peaches, raspberries and mint leaves.
Vintage plates and footed ice cream bowls set the mood.
Sorbet has less calories than ice cream and other frozen desserts, and no fat.
How to choose the best Peaches:
Hold the peach in your hand and give it a gentle squeeze; if it is still firm, it will take a few days to ripen. These can be placed in a paper bag on your counter for a few days. If the peaches have some give, they will be ripe and juicy, and you should eat it right away (or cook with them.) If they are too soft or mushy – do not purchase.
Best tip: Smell your peaches!! They should have a slightly sweet, fruity aroma.
Taste one! If they are summer-sweet delicious – make this sorbet!
Buy from a Farmers’ Market! Ask the grower about varieties and growing practices.
Enjoy this sorbet – savor summer!
Karen
See all my Ice Creams / Frozen Yogurts
Karen’s Summer Peach Sorbet
Ingredients
- 4 medium ripe peaches*, about 1 1/4 pounds
- 3/4 cup filtered water
- 2/3 cup pure cane sugar
- 1 tablespoon Lyle's Golden Syrup, (can use organic corn syrup)
- 1 teaspoon fresh lemon juice
Instructions
- In a 2 quart non-reactive pot add 3/4 cup water and 2/3 cup sugar. Bring to a simmer, stirring to dissolve, about 1 minute. Remove form heat, add Lyle's syrup.
- Wash and dry peaches. Cut them half, discard the pits. Cut peaches in 1 1/2" pieces. Add them to the pot. Place on stove and simmer just one minute, remove from heat.Cool 5 minutes then puree all in a food processor or blender.
- Place a fine sieve over a large bowl. Add the purée in 2 batches, pressing on the solids – the purée will fall in the bowl, the skins will be left in the sieve; discard the skins. Cover the purée with plastic wrap or waxed paper and refrigerate until cold, about 3 hours (or overnight.)
- Process the peach purée in a ice cream machine until firm and add to a container in the freezer.
Notes
Make this sorbet with the best tasting naturally ripe peaches. The sorbet as good as the quality of your peaches! I have used freestone peaches. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
