Hide the cheese

Never miss a recipe!



HOME

ABOUT

Search

Recent Posts

  • Fig, Lemon, and Thyme Jam
  • Weekend Snapshots: Nelson Rocks, West Virginia
  • Potato and Dill Frittata
  • Chloe's 9th Birthday
  • Cherry Dark Chocolate Chip Granola Bars
  • Cooking with Mother Goose: Ramp and Asparagus Straciatella
  • Watercress and Hot Shiitake Mushroom Salad
  • Dark Chocolate Pecan Cookies
  • Kale and Clementine Salad
  • Weekend Snapshots: Bottling at Black Ankle Vineyards

SEASONS

  • Winter
  • Spring
  • Summer
  • Autumn
  • Anytime

MENU

  • Breakfast
  • Snack
  • Appetizer
  • Soup
  • Salad
  • Entree
  • Side Dish
  • Dessert
  • Condiment
  • Beverage

CATEGORIES

  • Basics
  • Comfort Food
  • Easy to Freeze
  • Farmers' Market Find
  • Feeds an Army
  • Garden Variety
  • Guest Post
  • Lunch Box
  • Out of the Kitchen
  • Out of the Mouths of Babes
  • Party Food
  • Picnic Food
  • Potluck Dish
  • Quick Meal
  • Teacher Gift

Archives

  • September 2013
  • July 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
Subscribe to this blog's feed

The content of this site is the product of my love, sweat, and tears. Please do not reproduce it without my permission.
Contact me for permission.

White Peach Sorbet

Click to Print This Page (top banner and side navigation will not print)

I used mostly white peaches for this sorbet because their perfume-y delicate, flavor shines in this pure concoction. But yellow peaches would do just fine.

If I am making the sorbet on the day I am buying the peaches, I ask for seconds at the market because they will be very ripe. If you do this, buy a few extra because you will likely need to pare off some bruised or brown spots.

Adapted from David Lebovitz's The Perfect Scoop
Makes about 1 quart
10 minutes preparation time
20 minutes cooking time, plus a few hours to cool and freeze the sorbet

6 very ripe peaches, preferably white peaches
1/2 cup water
3/4 cup granulated sugar
1 teaspoon rum
1 tablespoon lime juice

Wash the peaches and trim off any bruised spots. Cut them into chunks with the skins still on.

Add the peaches to a small saucepan and stir in the sugar until the peaches are well-coated. Add the water, cover, and bring to a simmer over medium heat. Stirring occasionally, cook the peaches until they are very soft and the sugar has dissolved, about 10 minutes.

Remove the pot from the heat and set it aside to cool. After it has cooled to room temperature, pour the peach mixture into a blender, add the rum and lime juice, and blend until smooth.

Pour the mixture into an ice cream maker and follow the instructions. Freeze the sorbet until ready to serve.


Web design by Slice Interactive.