This has turned out to be a fruity week for my posts. First, Cantaloupe Martinis and now Peach Sorbet! I do know that the season for all these wonderful fresh fruits is short, so you have to take advantage of having them in your dishes and desserts while you can!
I actually had quite a lengthy discussion about that topic two days ago (really nifty blog post coming next week!). The fruits and vegetables that are grown locally and that are in season are the best. Nothing tastes quite like South Carolina or Georgia peaches (if you live in Georgia), local Heirloom tomatoes, strawberries picked that morning or fresh corn grown in the field behind the vegetable stand during the Summer months. Of course, I could go on about the blueberries, green beans, peas, peppers and lettuces…oh, my!
So, that is why I made peach sorbet for dinner guests the other evening. I had a basket full of ripe South Carolina peaches that were
beginning to get past their prime just begging to be used in something. This recipe is adapted from Gourmet. They called it Gelato, but it truly is more of a sorbet, since it does not contain milk, cream or whole eggs.
I usually add a little bit of vodka or some type of liqueur to homemade ice cream and especially sorbets so they do not freeze quite so hard once they are removed from the ice cream maker and put in the freezer. I did not add it this time, so you will need to let the sorbet sit out for a few minutes to let it soften before scooping and serving (or just add the booze. A tablespoon will do).
This sorbet was incredibly delicious as it tastes just like a fresh peach! It is not too sweet and is a lovely dessert after a Summertime meal.
You may have noticed that I have been blogging a little less or not on networking sites quite as often (if you are a blogger and live on those sites, too!). Well, some of this can be blamed on
Summer fever getting outside more with the nice weather. However, much of the reason for the absence has been due to the fact that I am working on a few very interesting projects.
I will be sharing more details over the coming weeks, so stay tuned! But for now, go get those really ripe peaches, toss in some booze and get that ice cream maker cranking. If you hurry, you can have this for dessert tonight!
Adapted from Gourmet
Makes 1 quart
1 cup minus 1 tablespoon superfine granulated sugar (You can make superfine sugar by pulsing granulated sugar in a food processor several times.)
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
2 pounds peaches (The original recipe called for 1 1/2 pounds of peaches, however I needed 2 pounds to get 2 cups of puree.)
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white
1 tablespoon vodka or peach liqueur, optional
In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches. Purée peaches in a food processor until smooth. Transfer 2 cups purée to a bowl (reserving remainder for another use, if you have any) and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
Stir in egg white and vodka or liqueur (optional) and freeze in an ice-cream maker. Serve sorbet immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours. * If you add the vodka or liqueur you will be able to hold the mixture for longer in the freezer.