Peach Sorbet
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium peaches (2 pounds)
- 3tablespoons fresh lemon juice
- 2cups sugar
- 2cups water
Nutritional analysis per serving (9 servings)
211 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 53 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a medium saucepan with water and bring to a boil. Place peaches in water for about 15 seconds. Remove with slotted spoon.
- Step 2
Place lemon juice in a bowl. Slip skin off peaches with a paring knife. Cut peaches in half and remove pits. Reserve skin and pits. As you work, add peaches to the bowl and coat with lemon juice.
- Step 3
Stir together sugar, water, peach skin and pits in a 2½-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Step 4
Remove from oven and uncover. Let cool. Strain and refrigerate until cold, several hours or overnight.
- Step 5
While syrup is cooking, place peach flesh and lemon juice in a blender. Blend until very smooth, stopping several times to scrape down sides of jar. Refrigerate until cold.
- Step 6
Whisk peach puree and syrup together. Place in an ice-cream machine and freeze according to manufacturer's instructions.
Private Notes
Comments
A wonderful recipe. I cooked the simple syrup mixture on the stove and added grated fresh ginger, let it steep with the skins and pits and then strained the concoction and chilled it over night. The next day when I went to incorporate the peach flesh and simple sugar, I also added egg white from one egg. I beat it until it was really stiff and folded it into the peach and sugar mixture. Then poured the whole thing into the ice cream machine. The egg white made the texture creamy like sherbet.
Delicious with grated ginger added to the syrup.
Making a syrup from the pits and pealing didn’t sound good to me. Plus my peaches weren’t very ripe. So I pealed my peaches, added 1-2 T fresh grated ginger, the 1 cup of water, and the sugar, and brought it to a boil and boiled until the peaches were soft. I put it all in the blender and puréed it then refrigerated it overnight before making it in my ice cream maker. It was delicious! I served it with a sauce made of puréed raspberries, 2T water, & 2T sugar.
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