This past week was another scorcher here in Umbria and on Thursday while everyone else headed out to watch the Italian soccer game, I stayed home and put my feet in the pool, read a good book, and thoroughly enjoyed a bowl of this scrumptious peach sorbet I made earlier that afternoon trying to cool off. I love making frozen treats such as this one as they require few ingredients, and if you have a gelato maker are a breeze to make. The trick to making a delicious fruit sorbet is to use very ripe, sweet fruit, so that little added sweeteners are required. On a hot summer day when everyone wants to eat light, this is the perfect way to end your meal. In place of the peaches, you could use any stone fruit. The Peach Schnapps is optional, but a little alcohol helps to keep the sorbet from freezing too hard.
Deborah Mele 2012
Fresh peach sorbet is the perfect ending to a meal on a warm summer day.
- 6 Ripe Peaches
- 1/2 Cup Water
- 3 Tablespoons Lemon Juice
- 2 to 3 Tablespoons Sugar or Honey (As Needed – See Note Above)
- 2 Tablespoons Peach Schnapps (Optional)
- Heat the water in a small pan and once hot add the sugar/honey and lemon juice.
- Peel & pit the peaches and cut into chunks.
- Puree the peaches with the water mixture, and Peach Schnapps (if using) until smooth.
- Place the mixture into the bowl of your ice-cream maker and freezer following manufacturer’s instructions.
- Place in an airtight container and freeze 4 hours before serving.