Description
The fruit-water-sugar ratio is fairly consistent for fruit sorbet, so try this with any stone fruit you have on hand — or a mix of them. The liqueur won’t get you tipsy, but don’t skip it as it helps keep the texture soft, not icy.
Scale
Ingredients
- 5 or 6 large, very ripe peaches (2 pounds once peeled, pitted and chopped)
- 2/3 cup water
- 3/4 cup sugar
- 1 tsp Cointreau or other orange-flavoured liqueur
Instructions
- Peel the peaches and remove any bruises. Chop the peaches over a bowl to catch all the juice. You will need 2 pounds of peaches when you’re done.
- Put the chopped peaches, their juice and the water into a non-reactive sauce pan (Stainless steel is best. Do not use copper or aluminum.) Cover and cook, stirring occasionally, over medium heat until the peaches are soft, about 10 minutes.
- Remove the pan from the heat. Stir in the sugar and let the peaches cool to room temperature. Purée the cooled peaches in a blender or food processor until very smooth, adding the Cointreau at the end to blend well.
- Pour the peach purée into a lidded container. Chill thoroughly in the refrigerator for several hours or overnight. About 15 minutes before you are ready to churn the sorbet, put the container in the freezer to get it extra cold. Churn the purée according to your ice cream maker’s instructions — about 20 minutes. Return the churned sorbet to the container and freeze.
Notes
This recipe is adapted from The Perfect Scoop by David Lebovitz
(Ten Speed Press 2007).