Peach Sorbet. Light. Refreshing. Summery. Filled with fruity peach goodness.
Peaches are probably my favorite fruit. Maybe that’s because they’re so seasonal. They’re so good, so sweet, so juicy in the summer. They are fleeting. You have to get them while they’re at their peak. I try to eat as many of them as I can during the summer months so that I can satisfy my cravings for them! And, then, as suddenly as they show up in the stores, markets, and shops, they’re gone. Then, we just have to wait until next summer to enjoy them again.
So, for now, grab as many as you can as soon as you see these little pink orbs of goodness!
This Peach Sorbet is a perfect way to enjoy them. Heck, you can eat this for breakfast on a hot summer day! Or cool off after a long hot day with a little dessert.
I like the sorbet without the peel, it makes a nice smooth icy treat. But, if you’re feeling lazy (like I often am), this peach sorbet is still good with the peels left on. It’ll have little flecks and a bit more bite to the texture.
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- ½ cup sugar
- ½ cup water
- ¼ cup light corn syrup
- 1 ½ pounds fresh peaches pitted and sliced
- juice of 1 lemon
- ¼ teaspoon salt
- Combine the sugar, water, and corn syrup in a small saucepan, and place over medium heat, stirring until the sugar dissolves. Then, boil without stirring for 1 minute. Remove the pan from the heat, and allow to cool to room temperature.
- Place the sliced peaches, lemon juice, salt, and cooled sugar mixture in a blender or food processor, and process until smooth.
- Freeze the Peach Sorbet in an ice cream machine, according to manufacturer’s directions. When finished mixing in the ice cream machine, the sorbet will be soft but ready to eat. For a firmer sorbet, place in a freezer safe container and freeze at least 2 hours.