Peach Sorbet

Peach Sorbet 

Sorbet is the easiest frozen fruit dessert treat I know, and this one is the peachiest I’ve ever made. It comes together in minutes and doesn’t require an ice cream maker. All you need is a blender, a dish, and a little freezer space.  

I like starting the recipe with frozen peaches, either some I’ve frozen or picked up at the store, because it speeds up the process. A little peach schnapps adds even more peach flavor and ensures the sorbet will be silky smooth. Immediately after a whirl in the blender, the sorbet mixture has the consistency of a milk shake, so for scoopable consistency, pop it in the freezer for a few hours.  

Although optional, a few fat drops of syrupy condiment-grade balsamic vinegar is the perfect garnish. Trust me: If you’ve never tried balsamic on fruit, you’re missing out on something delicious.  

Makes about 1 1/2 quarts  

Ingredients  

• 1 cup granulated sugar
• 1 cup water
• 1/4 cup peach schnapps
• 3 tablespoons light corn syrup
• 2 tablespoons lemon juice
• Big pinch salt
• 8 cups frozen sliced peaches
• Condiment-grade, high-quality, aged balsamic for garnishing, optional

Directions

Place the sugar and water in a small saucepan set over medium high heat; bring to a boil and stir until the sugar dissolves. Remove from the heat and set aside to cool completely. Stir in the schnapps, corn syrup, lemon juice, and salt.  

Put half of the peaches in a blender and pour in half of the sugar syrup mixture. Blend on high speed until pureed. Add the remaining peaches and syrup and continue to puree until smooth.  

Pour into a 9-by-13-inch glass or ceramic baking dish. Cover with a lid or plastic wrap and place in the freezer for at least 6 hours or overnight, until scoopable. Serve plain or very lightly drizzled with balsamic vinegar. 

©Copyright 2024 Sheri Castle  

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.