It is HOT on the East Coast. For weeks now we’ve seen temperatures in the 90s and in recent days they’ve reached 100 degrees with heat indexes reaching 115! I’ve found myself reaching repeatedly for the ice cream maker to cool off. I love ice cream more than anything, but sorbet is so easy. And this time of year there are so many wonderful options from the farmers market: cherries, raspberries, peaches… while ice cream can involve turning on the stove to make custard, sorbet is as simple as pureeing ingredients and then freezing them in your ice cream machine!
Here’s an easy recipe for peach sorbet. The liquor is optional; I just happened to have some and thought it might give the sorbet a little something extra, which it did. I used Poire Williams, which is a fantastic pear brandy, but you could also use an orange liquor such as Grand Marnier or anything that looks complementary.
For most ice cream makers this will make a double batch, so feel free to cut the recipe in half. I just believe that when it’s hot out there’s no reason to skimp on delicious dessert. So I make lots of it.
- 8 very ripe ripe peaches
- 1 cup simple syrup (equal parts water and sugar, simmered until the sugar dissolves)
- lemon juice to taste
- Optional: 1 1/2 shots Poire Williams Pear Brandy (approx 3 oz)
- Blanch the peaches in boiling water, then peel the skin off. Halve and remove pits.
- Quickly puree all ingredients blender to avoid discoloration.
- Chill (I find the sorbet has a better consistency if you chill the mixture overnight first).
- Add to ice cream maker in 2 separate batches as needed to make sorbet.
- Move contents to freezer.
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