Peach Sorbet  

During our peach butter cooking marathon one of my daughters decided she just couldn’t wait any longer to get her mouth on the fresh summer goodness.

She grabbed a few ladles of the peach-sauce, just after I pureed it with the immersion wand.

And she did this:

Into the freezer it went.

If you’re not sure how she got the peach sauce to begin with you can go read the whole post here.

Here’s the short version:

1. Wash peaches & remove pits (no need to peel)
2. Use your hands to squish them to mush
3. Bring to a simmer over medium heat
4. Add some sugar & lemon juice to taste
5. Use an immersion wand to turn the peaches into peach sauce – skim off foam
6. Ladle into ice-cube trays & freeze

4 hours later she had a cool, summer treat:

This may be the best way to eat peaches.

To.  Die.  For.

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Candi

Print Recipe

Peach Sorbet

This may be the best way to eat peaches. Especially on a hot summer day.

Course

Dessert, Preserves

Cuisine

Dessert, ice cream, Jam & Preserves

Servings

Ingredients

• 10 peaches
• 3/4 cup cane sugar
• 2-3 tsp lemon juice

Course Dessert, Preserves Cuisine Dessert, ice cream, Jam & Preserves Servings Ingredients 10 peaches 3/4 cup cane sugar 2-3 tsp lemon juice

Recipe Notes

Wash peaches, remove pits & place in large pot.  Use your hands to mash all the peach halves into peach mush.  Cook on stove top over medium to medium-high heat.  Bring to a simmer.  Add sugar and lemon juice.  Bring back to a simmer.  Use an immersion blender to puree this into peach-sauce.

Ladle peach sauce into ice cube trays and transfer to freezer.

After frozen – Enjoy!

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