Sunday, August 7, 2011

peachy keen

peach sorbet
I am working on something for next week that is a wee bit more complicated, so, since I was also on vacation this week, I decided to pick something simple.

I love sorbets because I don't like fruit-flavored ice creams. Dairy has a pervasive flavor that is always skulking about in the background, interfering with the taste of the fruit. I really am becoming more of a flavor purist every day. Fruit, sugar and little acid---that's all I want. A good sorbet should taste just like eating a perfectly ripe specimen of whichever fruit I choose to use.

This is the recipe Chef uses for peach sorbet at work. She has found that cooking the fruit and letting it sit overnight not only makes it easier to puree the next day, but also intensifies the fruit flavors.

peach sorbet
3 lbs roughly chopped ripe peaches (weighed after chopping)
12 oz sugar
12 oz water
2 oz lemon juice

Bring all ingredients to a rapid boil in a large pot. Transfer to a container and let sit overnight in your refrigerator.

The next day, puree thoroughly in small batches in a blender. Strain to remove any remaining pulp. Churn in an ice cream maker and enjoy.

1 comment:

  1. Two thumbs up...and this is from somebody who has a hard time eating actual peaches.


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