Creamy Peach Sorbet
This is an easy and refreshing dessert. Perfect for summer. It has a thick, creamy texture and deep peach flavor. Even better- no cooking and no ice cream machine required. You will need a food processor, though. After I made the sorbet, I realized that I love it and don’t make it enough. I seem to freeze lots of strawberries and blueberries, but don’t freeze many peaches. That is changing. I will most definitely be freezing more peaches.
There are two steps to this recipe and you will need to allow freezing time. Actual prep time is pretty minimal. I have made this before and added vanilla of cinnamon. I didn’t this time, but feel free to play with flavors. Here is the recipe. Enjoy!!
Creamy Peach Sorbet
6 ripe peaces
2/3 c. sugar , or to taste – you can use honey or other sweeteners of your choice.
Peel peaches and remove the pits. You don’t need to remove every last bit of peel. Throw away the pits or plant them. Dice the peaches. Combine peaches with sugar and stir together. Freeze in shallow pan. Remove peaches from freezer and allow to soften enough to break into chunks. This should only take a couple of minutes. Place in processor and blend until very smooth. Serve immediately or return to freezer until ready to serve. Makes about 1 quart.
Note: When it works out perfectly, the peach sorbet looks sort of creamy. You might think there is dairy in it. Having the peach mixture as frozen as possible before putting in the processor is the secret. Only soften enough to break up, but don’t let the peach mixture get too melty. If you think your sorbet isn’t creamy enough, you can freeze it again, then process in the food processor a second time.
Fresh Peach Sorbet
This is an easy and refreshing dessert. Perfect for summer. It has a thick, creamy texture and deep peach flavor. Even better- no cooking and no ice cream machine required. You will need a food processor, though. After I made the sorbet, I realized that I love it and don’t make it enough. I seem to freeze lots of strawberries and blueberries, but don’t freeze many peaches. That is changing. I will most definitely be freezing more peaches.
There are two steps to this recipe and you will need to allow freezing time. Actual prep time is pretty minimal. I have made this before and added vanilla of cinnamon. I didn’t this time, but feel free to play with flavors. Here is the recipe. Enjoy!!
Creamy Peach Sorbet
6 ripe peaces
2/3 c. sugar , or to taste – you can use honey or other sweeteners of your choice.
Peel peaches and remove the pits. You don’t need to remove every last bit of peel. Throw away the pits or plant them. Dice the peaches. Combine peaches with sugar and stir together. Freeze in shallow pan. Remove peaches from freezer and allow to soften enough to break into chunks. This should only take a couple of minutes. Place in processor and blend until very smooth. Serve immediately or return to freezer until ready to serve. Makes about 1 quart.
Note: When it works out perfectly, the peach sorbet looks sort of creamy. You might think there is dairy in it. Having the peach mixture as frozen as possible before putting in the processor is the secret. Only soften enough to break up, but don’t let the peach mixture get too melty. If you think your sorbet isn’t creamy enough, you can freeze it again, then process in the food processor a second time.
Peach Sorbet with Herbs
Sorbet is such a nice dessert for summer. Light, fruity and fresh. I try to keep a few different kinds on hand. So many fruits are abundant this time of year. They are the perfect start for a great sorbet.
This peach sorbet combines ripe peaches with both basil and mint from my garden. The combination worked well together. Adding herbs and other flavorings can make sorbet even more fun to eat.
You don’t need an ice cream machine to make it, either. You just puree the fruit with the other ingredients and freeze. The secret to a smooth sorbet, is to puree the frozen mixture a time or two. I place the frozen sorbet in my food processor and run it until the sorbet looks creamy. Then I put it in the freezer again. For extra creamy sorbet , repeat this process a third time. Easy to make, but there is wait time for the sorbet to freeze.
Here is the recipe for the peach sorbet. I thought the herbs added a really nice touch to the final product. Feel free to experiment with the flavors you like.
Peach Sorbet with Herbs
5-6 medium peaches, pitted. You can peel, if you like
honey to taste – I used 1/4 cup, but depends on how sweet the fruit it
3-4 basil leaves
2 sprigs of fresh mint
Puree all ingredients together until smooth. Adjust sweetener and seasonings. Mixture will taste less sweet after it freezes. Freeze until solid. Remove from freezer and break into chunks. Process in a food processor until mixture looks creamy. Depending on how cold your freezer is, you might have to let the sorbet soften a few minutes before processing it. Place back in freezer until ready to serve. Makes about 1 quart.
Note: For even creamier sorbet- process a another time or two- refreezing after each time.
Peaches and Herb Sorbet
Peaches and Herb Sorbet
Sorbet is such a nice dessert for summer. Light, fruity and fresh. I try to keep a few different kinds on hand. So many fruits are abundant this time of year. They are the perfect start for a great sorbet.
This peach sorbet combines ripe peaches with both basil and mint from my garden. The combination worked well together. Adding herbs and other flavorings can make sorbet even more fun to eat.
You don’t need an ice cream machine to make it, either. You just puree the fruit with the other ingredients and freeze. The secret to a smooth sorbet is to puree the frozen mixture a time or two. I place the frozen sorbet in my food processor and run it until the sorbet looks creamy. Then I put it in the freezer again. For extra creamy sorbet , repeat this process a third time. Easy to make, but there is wait time for the sorbet to freeze.
Here is the recipe for the peach sorbet. I thought the herbs added a really nice touch to the final product. Feel free to experiment with the flavors you like.
Peaches and Herb Sorbet
5-6 medium peaches, pitted. You can peel, if you like
honey to taste – I used 1/4 cup, but depends on how sweet the fruit it
3-4 basil leaves
2 sprigs of fresh mint
Puree all ingredients together until smooth. Adjust sweetener and seasonings. Mixture will taste less sweet after it freezes. Freeze until solid. Remove from freezer and break into chunks. Process in a food processor until mixture looks creamy. Depending on how cold your freezer is, you might have to let the sorbet soften a few minutes before processing it. Place back in freezer until ready to serve. Makes about 1 quart.
Note: For even creamier sorbet- process a another time or two- refreezing after each time.
