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Prep 45 mins
Cook 30 mins
You can peel or not peel the peaches. Without the peel, the texture will be smooth and pure yellow. With the peel, the sorbet will have more texture and tiny flecks of pink.
- In a small saucepan, combine the sugar, water, and corn syrup.
- Place pan over medium heat and stir until the sugar dissolves.
- Boil without stirring for 1 minute.
- Remove form heat and cool to room temperature.
- Place the peaches in a blender or food processor with the lemon juices, salt, and cool sugar syrup.
- Process until the mixture is smooth.
- If the puree is too thick to blend properly, add water, 1 tablespoon at a time until mixture blends easily.
- Freeze immediately in an ice cream maker according to the manufacturer’s directions.
- When finished, the sorbet will be soft but ready to serve.
- For firmer sorbet, transfer to a freezer safe container and freeze several hours.
Loved it. I've fallen in love with sorbets this year (and switching from ice cream to sorbet has really knocked off the pounds). This was the best peach sorbet I've ever had. I didn't peel the peaches, and it created the most gorgeous deep vermillion-colored sorbet ... I also threw in some Triple Sec at the end of the freeze cycle (to help prevent it from freezing too hard), and a few tablespoons of crystallized ginger. Really lovely! Thanks for posting this.
My husband made this with fresh fay elberta peaches. He added a bit of cinnamon and cloves. Absolutely divine...amazing texture and flavor. I'm glad we didn't need to cook the fruit - makes me feel like eating it is almost healthy! (much better than my standard alternatives, either way =) Thank you!
I had to resort to frozen peaches since quality fresh peaches are a rarity where I live. I added ground ginger to spice it up a bit and may add cinnamon next time as well. I also used brown rice syrup instead of the corn syrup and 1/4 c agave syrup in place of the sugar (reduced water to 1/4 c) due to dietary restrictions. Very easy, tasty treat!