Peach Sorbet Recipe

HOW TO MAKE PEACH SORBET WITH ICE CREAM MAKER

1. In a saucepan, dissolve sugar in water over low heat. Turn off and allow to cool completely.
2. Peel the peaches and cut them into pieces. Now weigh 500 g (1,1 lb) of peach pulp.
3. Squeeze the lemon half. Then add the lemon juice to the peaches.
4. Blend for a few moments, until you get a thick mixture.
5. Add the completely cooled sugar syrup. Stir for a few more seconds. Finally, you should have a smooth mixture.
6. Pour the peach sorbet mixture into the ice cream maker basket. Follow the machine's instructions. We used a cooling ice cream maker and it took about 40 minutes.
7. At the end of the preparation you can immediately enjoy the peach sorbet or store it in the freezer in a special container.

HOW TO MAKE PEACH SORBET WIYHOUT ICE CREAM MAKER

1. Let a stainless steel container cool for at least 2 hours in the freezer.
2. Follow the first 4 steps above. Then add the chilled sugar-water syrup and stir. Now pour the peach mixture into the chilled stainless steel container.
3. Cover it with a lid or a sheet of plastic wrap. Place it in the freezer for 30 minutes.
4. After that, remove it from the freezer and mix it well with a spoon or a whisk. Then return the peach sorbet to the freezer.
5. This mixing process should be repeated 4 or 5 times. Always about 30 minutes apart (you need about 5 hours). If the peach sorbet is practically liquid at first, it will gradually become more consistent and, if you break up the ice crystals well each time, you will eventually get a creamy peach sorbet, similar to what you get with an ice cream maker.