This Peach Sorbet Recipe with Ice Cream Maker is very tasty, easy, simple and yummy. It is a fruity sorbet with refreshing taste and texture. This sorbet is perfect to enjoy on blazing summer days. To kill the heat of your body, try this cold sorbet!
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Peach Sorbet Recipe with Ice Cream Maker
This spectacular peach sorbet is one of our favorite recipes, and it’s one that we make all summer long – when the peaches are fresh and juicy! We love the fact that this recipe has just a little dash of alcohol in it, meaning that you’re in for a boozy treat that’s perfect for a relaxed evening. You will adore this homemade peach sorbet recipe with ice cream maker.
The truly amazing thing about this recipe is the fact that the peach in it is so brilliantly sweet and tasty: it’s a luxuriously rich recipe that makes for a tasty treat anytime! This is a great recipe to have in your back pocket for a night when you need to make a quick dessert that will serve quite a few people. So, let’s get started.
If you liked this recipe of ours, then also try our Oat Milk Ice Cream Recipe, Meyer Lemon Ice Cream Recipe, and Maple Walnut Ice Cream Recipe.
Peach Sorbet Recipe With Ice Cream Maker
Peach sorbet with ice cream maker is very easy to prepare and also tastes good. The fruity sweet taste of peach makes it special and unique. It only requires 5 ingredients and can be prepared in about 10 minutes.
6-8
servings10
minutes45
minutes + cooling time213
kcalIngredients
2 cups sugar
1 cup water
2 large or 3 small peaches – peeled, pitted, and quartered.
2 tbsp freshly squeezed lemon juice.
1 tbsp peach schnapps, or similar peach-flavor liqueur
Method
First of all, combine the sugar and water in a small, stainless-steel pot. It’s vital to use a non-reactive pot, as the lemon juice would react with copper or cast iron, giving the sorbet a poor taste.
Cook the mixture over medium heat, making sure to whisk occasionally to dissolve the sugar.
Remove the syrup from the heat and set it aside.
While the syrup is standing, put the peaching in a blender with the lemon juice, and puree thoroughly – this should take thirty to forty-five seconds.
Pour the peach puree into a large bowl, and then whisk in the reserved sugar syrup. Make sure to whisk quite aggressively, as you need to ensure that they’re well combined to make a true sorbet.
Transfer the mixture to a shallow pan or bowl, and then place it in the fridge to chill completely, which should take one to two hours.
When the mixture itself is thoroughly chilled, whisk the schnapps in. Again, make sure to be quite aggressive with the whisking, as the alcohol content in the schnapps makes it unable to truly freeze. Therefore, small particles dispersed evenly will be well cooled in time for serving.
Pour the mixture into an ice cream maker and then process it according to the manufacturer’s instructions.
Transfer the sorbet into an airtight freezer container, making sure to use a rubber spatula or similar utensil, which won’t stick to the mixture too badly.
Cover the mixture tightly with the lid of the container, and then freeze the sorbet until it is firm – this should take at least four hours.
