So now that I’m moved I finally have a full sized kitchen at my disposal and it’s been a long time since that has happened. My roommate and I also got a chest freezer for the garage, and I ended up with a full box of peaches this last week, so deliciously ripe and juicy. What does all of this mean? It means I made Sorbet and now I’m sharing my wild success with you.
Blanching the peaches to peel them, very steamy work.
I made two kinds of Sorbet. A Peach and Pineapple Sorbet and a Raspberry Sorbet. The recipe is below. It was super simple once you got past the peeling the peaches step. Doesn’t take long at all and tastes so delicious.
making the peach puree with my now naked peaches.
Ingredients
- 1 cup granulated sugar
- 1 cup water (for the Peach and Pineapple sorbet I used 1 cup pineapple juice)
- 6 cups raspberries (about 1 3/4 pounds) or 6 Cups Peeled and chopped peaches
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly.
- Place the raspberries (Or Peaches) and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. At this point you can use a fine mesh strainer to sieve out the seeds/solids but I left mine in.
- Whisk the sugar syrup into the raspberry/peach purée. Cover and refrigerate until cold, at least 1 hour.
- Whisk the raspberry mixture to recombine. Freeze in an ice cream maker or just dump into a container and put in the freezer. Transfer to a container with a tight fitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving.
The raspberry sorbet post freezing. So Yummy!
Once finished I served my sorbet with a dollop of Spray Cream and a little wafer cookie. It was delish.
I ate the wafer cookie before I took the photo, I cannot pass up a good wafer cookie.
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