Summer is over, so I really shouldn't be posting any more frozen dessert recipes. I shouldn't but I keep making them. It was 40 degrees outside today, but for me it's never too cold for ice cream/sorbet.
We also needed to make room in our freezer, so we took out one bag of leftover diced peaches from the summer to make sorbet. We got some wonderful peaches in our CSA box this year, but since we get about a half dozen per week, it's impossible to eat that many before they get overripe and mushy. We peel and freeze them as we go through the summer, but you could also use fresh overripe fruit for this recipe or frozen fruit.
This was also the recipe that taught me how to make really amazing sorbet if you're just guessing at a recipe. The basics for a whole fruit sorbet are a 1:1 ratio of simple syrup to fruit puree. That's it. It's so easy.
You have to double check for things that are just juice or recipes that are more sour. Sugar levels as well as alcohol inhibit freezing, so I will usually add a splash of whatever booze works in order to keep my sorbet at a scoop-able consistency as opposed to rock solid.
Give this easy recipe a try. I promise you won't be disappointed.
- 2 cups diced frozen or fresh peaches (about 1 1/4 cup of strained peach puree)
- 1 1/4 cup one to one simple syrup, cooled
- splash of peach schnapps
- Puree your peaches in a food processor for a couple minutes or until totally smooth. Press your peach puree through a fine mesh strainer. The liquid should still be thick, but all fibrous parts should be removed.
- Mix together equal parts peach puree and chilled simple syrup in a bowl with a splash of peach schnapps. Chill for a couple hours until ready to make sorbet.
- Churn according to your ice cream maker directions. Put in an airtight container in the freezer.