PEACH SORBET TO SEND OFF THE SUMMER

As I write this, it’s the beginning of September, and it’s about that time to start transitioning our kitchens and our meal plans for the fall season. It also means finding fun and delicious ways to use up the last of our ripe summer produce. I had a pantry full of peaches from the farmer’s market. So I decided a quick and easy Peach Sorbet was the perfect way to indulge in one of my favorite fruits one last time for the season.

We already know the wonders of making sorbet at home. It’s such a simple way to make the most of any kind of fruit you love. Just blend up frozen fruit pieces with some citrus and a sweetener, and you’re on your way to healthy dessert heaven. A few weeks back I used this method to make Watermelon Lime Sorbet (grab that recipe here), and it was divine.

This Peach Sorbet is no different. It packs all the juicy, sweet and tangy goodness of fresh peaches, with a little added kick from some fresh-squeezed lemon juice. I used mostly honey, and a little bit of brown sugar, to kick the sweetness up a notch. Plus, as I mentioned in my last sorbet post, it helps make up for the fruit’s natural sweetness, which gets muted a little during the freezing process. The result is a smooth, tart, delectable sorbet that I could eat every single night of summer.

Grab your fresh peaches and let’s make some magic happen.

Making Peach Sorbet…

As with most sorbet, you’re going to want to start with frozen fruit. Yes, you could buy frozen peaches and let them thaw slightly before using them for this recipe. That totally works, and it means you can skip this first step and get straight to the blending.

However, I prefer using the fresh peaches I have leftover at home. I love how the color and texture turns out. Assuming you’re taking the fresh route, the first step is to prep and freeze the fruit. I used 4 fresh peaches, and it made just enough to fill a loaf pan.

After your peaches are peeled and pitted, cut them into slices or chunks. Lay the pieces out in a single layer across a baking sheet and stick them in the freezer. They only need to be left about an hour before they’re ready for the next step. You want them to be somewhat frozen and have a more sturdy texture. But you don’t want your peaches to become rock solid like ice.

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Next, add all the peach chunks to a food processor. Along with them, squeeze in the juice of a large lemon, or 2 small ones. Add in about a quarter cup of honey and a quarter cup of brown sugar for sweetness, and to help with the texture of the sorbet. And…. that’s it. Pop the lid on your food processor and pulse away until everything is blended into a smooth, velvety texture.

Pour the mixture into a metal dish (which helps it all freeze more evenly) and put it back in the freezer until it’s solid. As tempting as it may be, you’ll wanna let it freeze for at least 2-3 hours before giving up and digging in.

PRO TIP: Before serving up this sorbet, or other frozen treats, I like to run my ice cream scoop under hot water for a few seconds. It helps the spoon glide through the sorbet, making serving a little easier.

This sorbet will stay good for several weeks in the freezer… but I have a feeling it won’t last that long.

Let me know if you give this Peach Sorbet a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.