Peach Sorbet - Version 1
I decided to make a sorbet, because I wanted a relatively creamy ice dessert, without the richness and calories from an ice cream made with an egg custard or whipping cream base.
Unfortunately, the peaches (clingstone) that I used weren't overly ripe or very sweet. And, the original recipe (adjusted for 6 peaches) didn't use a lot of sugar, so I ended up with a somewhat disappointing result.
The sorbet made a decent palate cleanser at its current sweetness level but, for a dessert, it needs more sugar. So that it wouldn't go to waste, I enjoyed a scoop of this sorbet in a glass of sparkling white wine. I'm considering melting the sorbet I have, adding additional sugar and refreezing the rest. Right now I'm using some of the sorbet for yet another dessert experiment.
PS: It's also good mixed half and half with French Vanilla ice cream and eaten at soft serve consistency. :)
Peach Sorbet (Ver 1) - makes 3 servings (4 servings)
1/2 cup water (3/4 c)
4 tbsp sugar** (6 tbsp)
2 tbsp lemon juice (3 tbsp)
4 medium ripe peaches, peeled and sliced (6)
** Increased from 3 tbsp in the original recipe as reviews commented that the sorbet was not very sweet.
In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until the sugar has dissolved. Cool to lukewarm and transfer to a blender.
Add the peaches; cover and process until smooth. Chill overnight or at least 4 hours in an airtight container.
Fill the cylinder of an ice cream maker and process according to manufacturer's directions. (The picture below was taken late at night so I apologize for the poor resolution.)
Transfer the sorbet to a freezer container; cover and freeze for 4 hours or until firm.
NOTE: On my next attempt, I intend to increase the sugar to 3/4 cup, on the recipe based on 6 peaches, and reduce the lemon juice to only 1 tbsp.
Unfortunately, the peaches (clingstone) that I used weren't overly ripe or very sweet. And, the original recipe (adjusted for 6 peaches) didn't use a lot of sugar, so I ended up with a somewhat disappointing result.
The sorbet made a decent palate cleanser at its current sweetness level but, for a dessert, it needs more sugar. So that it wouldn't go to waste, I enjoyed a scoop of this sorbet in a glass of sparkling white wine. I'm considering melting the sorbet I have, adding additional sugar and refreezing the rest. Right now I'm using some of the sorbet for yet another dessert experiment.
PS: It's also good mixed half and half with French Vanilla ice cream and eaten at soft serve consistency. :)
Peach Sorbet (Ver 1) - makes 3 servings (4 servings)
1/2 cup water (3/4 c)
4 tbsp sugar** (6 tbsp)
2 tbsp lemon juice (3 tbsp)
4 medium ripe peaches, peeled and sliced (6)
** Increased from 3 tbsp in the original recipe as reviews commented that the sorbet was not very sweet.
In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until the sugar has dissolved. Cool to lukewarm and transfer to a blender.
Add the peaches; cover and process until smooth. Chill overnight or at least 4 hours in an airtight container.
Fill the cylinder of an ice cream maker and process according to manufacturer's directions. (The picture below was taken late at night so I apologize for the poor resolution.)
Transfer the sorbet to a freezer container; cover and freeze for 4 hours or until firm.
NOTE: On my next attempt, I intend to increase the sugar to 3/4 cup, on the recipe based on 6 peaches, and reduce the lemon juice to only 1 tbsp.