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Refreshingly cool and smooth peach sorbet.
Peach Sorbet
- 2 1/2 pounds ripe peaches
- 1 cup granulated sugar
- Pinch of salt
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon peach liqueur (see note)
- Peel, pit and coarsely chop the peaches.
- Place peaches, sugar and salt in a food
processor and pulse until combined.
- With the machine running, pour water,
lemon juice and peach liqueur through the feeding tube and process
for 1 minute or until the sugar is dissolved.
- Refrigerate peach mixture until well chilled,
about 1 hour.
- Pour the chilled peach mixture into an
ice cream maker and follow the manufacturer's instructions.
- Transfer the sorbet to an freezer-safe
container and press a sheet of plastic wrap against the surface.
Cover and freeze the sorbet until firm. about 3 to 4 hours.
Makes about 3 cups.
Note: The alcohol will help keep the sorbet
smooth and ice-free.
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