Since peaches have been on sale I have had peaches around the house for weeks and been looking for all these peach recipes to make. Well this was one of my favorite peach recipes. In the past my sorbets haven’t been the best; too sour, too sweet, too icy or lumpy. But this one was the best I have ever made and also the tastiest. I do have to say this base recipe was a key and I am just going to experiment with other flavors with this base from now on.
I found this recipes from The Kitchen they had a nectarine sorbet recipe that I just switched to peaches. And it turned out much better than I ever thought.
The trick I learned to making a good sorbet is that you need to make a simple syrup to sweeten it, straight sugar won’t have a good texture. Then the mixture needs a dash of alcohol to inhibit the freezing process, otherwise your sorbet will be a brick. This formula is very easy and it should work with any fruit, just be sure to taste the mixture for sweetness and acid.
Yield: One quart
Prep Time: 20 minutes | Ice Cream Maker Time: Around 2 hours
2 pounds (about 4 medium) peaches, skinned, pitted
3/4 cup sugar
1/4 cup freshly squeezed lemon juice
2 tbsp rum
Prepare an ice bath and put aside. Then in a small saucepan, combine the sugar and 1 cup water; bring to a boil then lower heat to medium and cook until the sugar has completely dissolved, 8-10 minutes. Transfer the syrup to a small metal mixing bowl set over an ice bath. Stir occasionally until cooled to room temperature.
Slice the peaches into chunks and place in a food processor with the syrup, lemon juice and rum. Process until smooth.
Freeze in an ice cream maker according to the manufacturer’s instructions.