I love fresh peaches. This recipe allows me to enjoy a little bit of a summer taste even if it’s the dead of winter. It’s a great way to save a few peaches when they are ripe and in season for early spring (or even the middle of winter; I am a firm believer in frozen desserts for the cold months as long as your furnace is working).
I had an initial version of this recipe that required you to blanche the peaches in boiling water to remove the peels. Feedback I received from people I asked to try it was that it was good, but it was way too sweet. So I reduced the sugar a bit, and also decided to keep the peel in. This reduces the effort to almost none to prepare a batch. I recommend passing the mixture through a strainer to remove the largest pieces of leftover fiber even after blending. You can skip it if you want, but you’ll probably have easily 1/4 cup of leftover fibers left that will make the final product less smooth. But, ultimately, it’s your choice. If you want more of the nutrient value and are willing to sacrifice some of the creaminess to get it, go for it.
If you choose to blend this up in the summer and save it for a colder day, I recommend freezing it in a jar or ziptop bag unchurned. When you’re ready to make sorbet, let it thaw to the liquid state first, then churn it fresh. This will help prevent freezer burn.
Peach Sorbet
Ingredients
- 5 peaches about 2 pounds per batch
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons lime juice
- 2 tablespoons vodka optional
Instructions
- Remove stone from peaches. It is not necessary to peel them for this recipe. Slice.
- Add all ingredients to blender and blend until smooth.
- Push through a fine mesh strainer to remove the largest pieces of peel still remaining. Some may make it into the sorbet – that will be fine. I considered skipping this step but the amount of fiber left behind made me glad I didn't.
- Churn in ice cream maker according to manufacturer’s instructions.
- Freeze for at least 4 hours.
Make it? Love it?
