Karen's Summer Peach Sorbet

5 from 1 vote

Karen's Summer Peach Sorbet

A Creamy & Luscious Sorbet made with five ingredients ~ Fresh Summer Peaches, Pure Cane Sugar, Lyle's Golden Syrup, Lemon Juice and Filtered Water. Simple to prepare – silky texture!

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Fruit Dessert

Cuisine: American

Keyword: best summer peach sorbet, peach sorbet

Servings: 1/2 cup servings

Author: Karen Sheer a zest for life

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

*Peaches should be ripe and juicy, not mealy.
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.

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