If you know how to make a simple syrup and can peel a peach, then cold, tangy, refreshing peach sorbet this summer is an absolute breeze.
All that’s required to make this recipe is
2 pounds of fresh peaches
1 1/2 cups of simple syrup
juice of one lemon
pinch of salt to enhance the sweet
Peel and pit the peaches. Peaches are notoriously hard to peel, so here are 3 methods that make peeling easier:
1. Using a paring knife, score the skin from top to bottom and back around. Repeat half way round the peach so that the skin is cut in equal quarters. Using the paring knife, grab the point of a section of skin at the top and pull it down and off in one smooth motion. Repeat on the other three sections. This works best on really ripe peaches.
2. On peaches that are a little less ripe, use a paring knife to score a small x on the bottom of the peach. Place it in boiling water for about 60 seconds. Use a slotted spoon, remove the hot peach from the boiling water and throw it over into a bowl filled with ice water. When the peach has cooled, the skin should be soft enough to peel easily.
3. The third method is very similar to the second method. You don’t have to score the bottom of the peach. Just put the peach whole into boiling water — again for about 60 seconds. Scoop out with a slotted spoon and place in ice water. When the peach is cool, you should be able to pinch up the skin and peel it with your fingers.
Put your 2 pounds of peeled, pitted and cubed peaches into a food processor and puree. Pour into large bowl and stir in simple syrup**, lemon juice and salt.
You can just freeze this in a loaf pan and scoop it out when it has begun to freeze.
However, Cuisinart has a wonderful sorbet maker with a bowl that you keep in the freezer at the ready so you can make cool refreshing ice creams and sorbets quickly.
**simple syrup is equal parts filtered water and granulated sugar mixed together in a pot, brought to a boil and cooled. Make several cups and keep it on hand for sorbets and sweet tea.
Also note that this recipe works very well with mangoes, strawberries, blueberries, raspberries and blackberries. If you want to switch it up a bit substitute 1/4 cup of a good fruity balsamic vinegar for the lemon juice as your acid. Blueberries with a blackberry/ginger balsamic vinegar is especially yummy.
