Maybe because its been a cooler summer than last year, but our ice cream maker has been criminally under-utilized this season. But after picking up a couple bushels of fantastic Ontario peaches, we put that worry to bed by trying our hand at a batch of sorbet.
I’ve experimented with a number of different ice cream flavours since getting the machine, but this was my first stab at sorbet. And given the fact that it’s a much more straightforward process, with less elements to screw up, it came together even easier than I thought it would. Obviously with so few ingredients, the strength of the end product is largely contingent upon the quality of the fruit. And since we are in the height of peach season here, that was never in question. I’m sure canned fruit would work, but when you taste how fresh this version is, why would you bother with anything less?
- 8 large peaches (ripe, skin on)
- 1 cup sugar
- squeeze of lemon juice
- pinch of salt
- dash of vanilla
1. Slice the fruit and place it in a large bowl.
2. Add the sugar, lemon juice, vanilla and salt. Stir to combine.
3. Using an immersion blender (or food processor) blitz the works until it is smooth.
4. Cover with cling wrap and place in the fridge for a minimum of 2 hours – or better yet, overnight.
5. Once the sorbet batter has chilled, freeze the works in an ice cream maker, following the instructions as if it were ice cream.
6. The sorbet will come out of the machine in a soft serve consistency. It’s tasty to consume now, but would benefit from setting for a couple of hours in the freezer.