This simple recipe delivers creamy, sweet sorbet without using an ice cream maker. It’s a wonderful recipe for cling peach varieties. For an extra special touch, try this recipe using white peaches.
- 3 pounds fresh peaches peeled, pitted and chopped
- *3/4 cup simple syrup plus extra if needed
- 3 tablespoons water
- Juice from 1/2 fresh lemon
- 2 drops almond extract
- Pinch of salt
Place the chopped peaches in a food processor and process into a smooth puree. Pour the puree into a large bowl and stir in the remaining ingredients. (To intensify the taste, add additional simple syrup; to mellow, add more water.)
Pour the mixture into a 9-inch square baking pan, cover and freeze until solid, about 3 hours. When ready to serve, cut the frozen sorbet into small chunks. Transfer to a food processor and process until smooth and double in volume. Serve immediately or transfer to a container, seal and store in the freezer until needed.
Makes 4 servings.
*Note: To make simple syrup, combine equal parts sugar and water and simmer, stirring occasionally until sugar is dissolved. Cool before using. Store remainder in the refrigerator.
Photo by Jodi Miller