Peach season is upon us and what could be better than putting those fresh peaches to work in a peach sorbet. This homemade peach sorbet tastes rich and creamy, but is dairy-free and packed with fresh fruit, for the perfect summer treat!
I was a kid that grew up on the good old-fashioned canned peaches and humbly admit that I had never eaten a fresh peach until this year. Once I tasted how delicious a fresh peach peach was, I realized just what I had been missing all of these years.
Each month, Walmart is challenging me to use one of their produce items a new way and to share some easy tips for selecting your produce. Have you seen my past projects? I bet you would love our Baked Strawberry Doughnuts and Blueberry Sangria Lemonade that I created with some of the past produce picks.
How Do I Pick the Perfect Peach?
Look for peaches that have a slight give when pressed, but try to avoid peaches that are heavily bruised. When examining the stem end, they should have a yellow, amber, or golden hue, but not a greenish tinge.
If you have peaches that you’d like to ripen further, leave them at room temperature in a dry area. Check them daily to see if they have reached the desired ripeness and upon reaching that, refrigerate them. Refrigeration helps to stop that ripening process so even those super ripe peaches will last a couple of days longer in your refrigerator.
This month marks one year that I have started my journey on a dairy-free diet. It’s been one of the hardest things I have done, but one of the most beneficial to my health. There are few things that I can’t replicate or substitute, and the only true challenges that present themselves are when I am not at home and able to control what is being served.
Although I have never been a big ice cream eater, sometimes I crave that ice cold treat in the summer. I decided to create this peach sorbet as a special treat for myself. I love this recipe for a lot of reasons; it is jam-packed with fresh fruit, it doesn’t even require you to peel a peach, it has no dairy, and it tastes like summer in a dish.
What’s not to love?
Why Is There Alcohol in Your Sorbet?
If you don’t want your ice cream or sorbets to freeze as hard as a rock, you can add a little alcohol to your ice cream or sorbet recipes to keep the ice cream softer and easier to scoop. I promise that you won’t even taste it.
Alcohol basically acts as an anti-freeze agent in your ice cream and a little bit will go a long way in your recipes (only 1-3 tablespoons necessary per batch). To read more about the science behind alcohol in your ice creams or sorbets, check out this awesome post from David Lebovitz that explains it a bit more.
If you don’t keep alcohol in your home, try purchasing those mini bottles of alcohol for your homemade ice cream batches. I promise, you will thank me when you don’t have to wait an hour for the ice cream to thaw so you can scoop it!
Why Don’t You Peel the Peaches for the Sorbet?
Why make more work for yourself? Your food processor will do a great job of breaking the skin down in your sorbet and you won’t even taste it. I think it adds some pretty flecks of color throughout the batch and it is less work for you! That is what makes this recipe such a winner with this fruit!
Fresh Peach Sorbet
Author: Amy Allen Clark
Recipe type: Dessert
- 1 cup sugar
- ½ cup water
- 2 pounds fresh peaches (any variety)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lightly beaten egg white
- 1 tablespoon vodka
- In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup.
- Cut and pit your peaches, leaving skins intact.
- Add the peaches to your food processor and purée until smooth.
- Transfer the mixture to a bowl and add syrup and lemon juice.
- Chill the mixture until cold.
- Stir in egg white and vodka.
- Add the mixture to your ice cream maker and run as directed (I churned mine for about 15 minutes).
- Serve sorbet immediately or transfer to an airtight container and put in freezer to harden for a few hours.