Is it hot enough for you? It’s too hot for me, whew!
This incredibly hot summer has me really appreciating that ice cream maker we invested in a few months back…
…and as of right now, on yet another 100 degree day, I can honestly say that this peach sorbet is my favorite recipe for the ice cream maker so far. It is SO refreshing and downright lovable. I say lovable, because not only does it taste good, but also because it has a lot less calories than my beloved ice cream. Yes, I believe an ice cream girl like me could get used to sorbets like this very easily.
Do you like peaches? I love them, especially now, when they’re in season in various parts of the country. They’re perfectly sweet, and so pretty!
This recipe takes 2 1/2 pounds of fresh peaches (or 2 pounds of frozen peaches), that need to be peeled and pitted. Peeling peaches isn’t always a fun task, but blanching them first can make it a little easier:
Just add the peaches to a pot of boiling water and let them cook for about 45 seconds.
Then, take them from the boiling water and immediately plunge them into an ice bath until they’re nice and cool.
Theoretically, this makes peeling the skin off much easier. Using a paring knife, carefully make a shallow cut around the peach and gently peel off the very thin skin. It won’t come off in one piece, it takes a few pulls, but I promise, this is a lot easier than trying to peel them without blanching first. Of course, to avoid this, you can use frozen peaches, which have already been peeled, pitted and sliced.
Once the peaches have all been peeled, pitted and sliced, place them in a large sauce pan with a cup of water, a half cup of sugar and 2 tablespoons of freshly squeezed lemon juice.
Bring everything to a boil over medium heat, then lower the heat and let it all simmer for about 5 minutes. This is what mine looked like after the five minutes. It was all I could do not to eat half the peaches at this point. Oh they are so good!
Let the peaches cool for a bit, then purèe them in a food processor until your mixture looks like this – nice and smooth. Pour the mixture into an air tight container, cover and refrigerate for at least 4 hours or overnight. You want it nice and cold before you put it in the ice cream maker.
Whoa! What the heck? How did Sriracha get in this post?
Well, this recipe comes from The Sriracha Cookbook by Randy Clemens. Surprise! No, you do not have to add the Sriracha if you don’t want to, it’s perfect right now, BUT, I if you like Sriracha, do try this! I love Sriracha, so of course I make my peach sorbet with it. And I love it in this sorbet. That bears repeating, I LOVE Sriracha in this sorbet! You just need to add a few drops of the good ole’ “rooster sauce”, (and by all means, no more than 1 teaspoon), to get a nice subtle hint of the Sriracha’s flavor and a tiny bit of its heat. It’s a pleasant little surprise in each bite of the sorbet. Trust me.
After the sorbet has chilled in the refrigerator, and after adding the Sriracha, (or not), it’s time to follow the manufacturer’s instructions of your ice cream maker and make sorbet. This sorbet took just over 10 minutes in my Cuisinart ice cream maker. Once it’s done in the ice cream maker, put it in a covered, air tight container and into the freezer to stiffen up.
That’s all! Enjoy your refreshing Peach Sorbet!
I added a tiny bit of orange blossom honey to mine, but you can add any topping you love. Blueberries are particularly good with this, and so are crunchy toppings, like crushed gingersnaps, or another crispy cookie.
Oh, if you don’t have an ice cream maker, you CAN make this! Just follow David Lebovitz’s well thought out instructions and it will turn out just as good.
Peach-Sriracha Sorbet Recipe
From The Sriracha Cookbook by Randy Clemens
- 2 1/2 pounds of fresh peaches, peeled, pitted and sliced (or 2 pounds of frozen peaches)
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons freshly-squeezed lemon juice
- no more than 1 teaspoon of Sriracha (optional)
- mint sprig, berries, or other toppings of choice
Bring peaches, water, sugar and lemon juice to a boil over medium heat. Reduce heat and simmer for 5 minutes. Let cool slightly.
Carefully add peach mixture to food processor and purèe until smooth. Transfer to an airtight container, cover and refrigerate for 4 hours, or overnight.
Add the Sriracha (if using) and process in ice cream maker according to the manufacturer’s instructions.