Image By Boston Organics
6 large, ripe peaches3/4 cup sugar3/4 cup water1 teaspoon fresh lemon juice
Pinch of salt
Peel and slice peaches. (If you prefer more texture, leave the skin on.) Freeze until firm, preferably overnight.
Put the water in a saucepan. Add sugar and then bring to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved into a simple syrup. Refrigerate until cold. (About an hour.)
In a large blender, add simple syrup, lemon juice, salt and peaches. (If you have a smaller blender, you may have to divide into two batches.) Blend until smooth, but stop before the sorbet melts. (Feel free to add a couple of ice cubes if it gets too soft.)
Eat immediately soft-serve-style, or freeze in a loaf pan for up to 3 days.
Variations:
- Add 1/4 tsp vanilla extract for Peaches and Cream Sorbet.
- Add 1-2 tbsp freshly ground ginger for refreshing Gingered Peach Sorbet.
- Skip the simple syrup and add the sugar and 3/4 cup bourbon (in place of water) straight to the blender for an adults-only Southern Peach Sorbet.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2015.