Saturday, July 30, 2011

Peach Sorbet

I made this yesterday, using the bounty of luscious, ripe peaches that are available right now. I had poached some peaches with cinnamon and had kept the syrup which I added to the peaches. This, along with a slosh of brandy made an incredible sorbet!
Equipment - ice cream maker
Serves 4

1 cup sugar
1/2 cup water
Peel from 1 lemon
1 cinnamon stick
1/2 cup ice
1/4 cup brandy
5-6 peaches, Peeled,sliced, and pureed to make about 2 cups
Juice of 1/2 lemon
Pinch of salt

To peel peaches, place in boiling water about a minute (longer the firmer they are). Drain and cool. The skins will slip off easily. If not, repeat.

Cook sugar, water, peel, cinnamon until sugar is dissolved. Move to bowl and add ice, stirring to dissolve. Remove lemon peel and cinnamon stick. Add peach puree, brandy, and salt, stir and taste. If not sweet enough, add a little corn syrup or make some more sugar syrup. If it tastes a little flat, add more lemon juice. Freeze according to directions in yiur ice cream maker.

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