Monday, August 8, 2011

Peach Sorbet with Frangelico



See you guys, I told you I loved peaches. They were on sale this weekend so I picked up few too many pounds (as is my custom) with the intention of cooking up some ginger-peach butter, but then it got too hot and I couldn't muster the courage to stand in front of the stove stirring hot jam for a few hours. So sorbet it was! This refreshing sorbet has been my go-to dinner party dessert all summer, and as long as I've remembered to freeze the canister of my ice cream machine it is so easy to put together. I love using a little nip of booze in my sorbets and have somehow amassed a drawer full of little bottles (thanks mom!). This time I chose Frangelico which is a hazelnut liqueur but I imagine it would be mighty tasty with Amaretto, Chambord, Kirsch, or Bourbon.

Peach and Frangelico Sorbet
Adapted From David Lebovitz's, The Perfect Scoop
2lbs ripe peaches
2/3c water
3/4c sugar
1t lemon juice
2T Frangelico or other liqueur (optional, but tasty)

1. Pit and chop the peaches, but don't bother peeling them. Cook them with the water in a medium saucepan until they are soft and cooked all the way through.
2. Remove the mixture from the heat and stir in the sugar. Cool the mixture to room temperature then blend thoroughly in a blender or food processor, I used my immersion blender for this step. If there are any large bits of peel remaining, fish them out. Stir in the lemon juice and liqueur and chill thoroughly.
3. Freeze the chilled mixture in your ice cream machine, following manufacturer's instructions. Store in the freezer in an airtight container.

Notes:
- Try a scoop of this sorbet topped with champagne or prosecco for an amazing, Bellini inspired dessert.
- I've also made this with white peaches and they make the loveliest pink sorbet, as pictured here.

10 comments:

  1. Looks like a great way to use peaches without sweating over the stove!

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  2. Just found your blog; your photography is smooth and inspiring.
    :)

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  3. I love peach too.. I guess I'll have more than one round of this dessert. Great photo.

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  4. Wow this sorbet looks gorgeous and the flavors sound absolutely delicious! I'm in love with your blog and so glad to be a new follower! xoxo

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  5. You are my hero, save some fore me!

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  6. Hello,

    I am doing an end of summer ice cream round up on my own blog, All Day I Dream About Food, and would love to include this recipe. I would use one of your images, and link back to you, but I wouldn't be posting the recipe directly. If you would like to be a part of it, please email me at carketch29 (at) yahoo (dot) com.

    Thanks,
    Carolyn

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  7. I'm going to make this tonight! I know more than a few of my family members will be taking it all the way to Bellini status, I'll let them know they can come to your blog to thank you properly.

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  8. First, wow. Gorgeous. I can only imagine how delicious it must actually taste!

    Second, you must share this ginger peach butter. You absolutely must! As soon as it's not too hot to be standing over the stove, okay? ;)

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