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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.