Sweet and Zesty Peach Sorbet
A vibrant, refreshing sorbet made with juicy yellow peaches and a touch of ginger. Naturally sweet, low in fat, and perfect for a summer dessert or palate cleanser. Easy to prepare, churn, and serve.
Equipment
- 1 ice cream maker (medium capacity)
- 1 fine-mesh sieve
- 1 3-quart saucepan
- 1 4-quart pan
- Ladle or rubber spatula
- Airtight container or bottle for syrup
Ingredients
For Ginger Simple Syrup (makes enough for 1 week):
- 2 cups water
- 2 cups granulated sugar
- 3- inch piece fresh ginger sliced into 1/8-inch coins
For Peach Sorbet:
- 5 large yellow peaches approx. 2 lb 2 oz / 1.25 kg, pitted and chopped
- 2 cups water
- 1 –1½ cups ginger simple syrup adjust based on sweetness
- ½ large lemon juiced (1 tbsp / 15 ml)
Instructions
- Prepare the Ginger Simple Syrup: Start by making the ginger-infused simple syrup, which will provide a warm, zesty undertone to your sorbet. In a medium 3-quart saucepan, combine 2 cups of water, 2 cups of granulated sugar, and the 3-inch knob of fresh ginger, sliced thinly into 1/8-inch coins. Place the pan over medium heat and stir constantly until the sugar dissolves completely. Once dissolved, bring the mixture to a gentle boil and allow it to cook for an additional 30 seconds to extract the ginger flavor. Turn off the heat and let the ginger steep in the syrup until it cools to room temperature. Once cooled, remove the ginger slices and transfer the syrup to an airtight container. This syrup can be stored in the refrigerator for up to 7–10 days, making it perfect for future sorbets or cocktails.
- Cook the Peaches to Soften: Next, focus on preparing the peaches for a silky smooth sorbet. Take your 5 large yellow peaches, pit them, and chop them into medium pieces. In a 4-quart saucepan, combine the chopped peaches, 2 cups of water, and 1 cup of the prepared ginger simple syrup. Heat the mixture over medium heat until it reaches a gentle simmer. Allow it to simmer for 1 minute, then reduce the heat to medium-low. Continue to cook the peaches gently for 10–12 minutes, stirring occasionally, until the fruit softens and begins to break down. This step ensures the peaches release their natural juices, which will enhance both flavor and texture.
- Strain the Peach Mixture: After cooking, remove the pan from heat and let the peaches cool slightly. Using a fine-mesh sieve, pass the peaches and liquid through, separating the pulp from the skins. Use the back of a ladle or a rubber spatula to press the pulp gently, extracting as much juice and fiber as possible. This step not only gives your sorbet a smooth consistency but also preserves the natural pectin from the peaches, helping to stabilize the texture. Once strained, let the peach liquid cool completely. Then, stir in lemon juice and additional ginger syrup to taste, depending on the sweetness of your peaches.
- Chill the Sorbet Mixture: For the best texture, the sorbet mixture must be very cold before churning. Place the peach mixture in a large bowl and refrigerate for at least 6 hours, or ideally overnight. For a quicker chill, you can submerge the bowl in an ice bath, ensuring even cooling. A thoroughly chilled mixture will allow the ice cream maker to churn the sorbet properly, resulting in a smooth and creamy consistency without large ice crystals.
- Churn the Sorbet: Once the sorbet base is fully chilled, set up your ice cream maker according to the manufacturer’s instructions. Pour the peach mixture into the frozen bowl of the machine. Churn the sorbet for approximately 20 minutes, or until it reaches a soft, fluffy texture. The longer you churn, the lighter and airier the sorbet becomes, but make sure it is cold enough initially to avoid crystallization.
- Freeze and Store: After churning, transfer the sorbet into airtight containers. For best results, place the containers upside down in the freezer to minimize air pockets, which helps reduce ice crystal formation. Before serving, remove the sorbet from the freezer about 5–10 minutes ahead of time so it softens slightly, making scooping easier. Use a clean ice cream scoop dipped in warm water for smooth, perfect servings.
- Serve and Enjoy: Scoop the sorbet into small bowls or dessert glasses. Serve it as a palate-cleansing intermezzo between courses, a refreshing summer treat, or a light dessert. For a special twist, you can pair the sorbet with sparkling wine or use it to make a peach bellini. The subtle ginger flavor complements both sweet and savory accompaniments beautifully.
- Tips for Perfection: Use ripe peaches for maximum natural sweetness; the riper the fruit, the less additional syrup is needed.Hand-pressing the pulp through the sieve ensures fiber and pectin remain, improving the sorbet’s texture.Sorbet can be made 1–2 days ahead and stored in the fridge before churning.If the sorbet becomes too hard in the freezer, let it sit at room temperature for a few minutes or re-churn with a small addition of ginger syrup to restore softness.
Notes
- Peach Selection: Use fully ripe yellow peaches for the sweetest flavor and smoothest texture. If using slightly firmer fruit, you may need to add a touch more ginger syrup to achieve the desired sweetness. Avoid overripe peaches that are mushy, as they can result in a thin sorbet.
- Ginger Simple Syrup: Making the syrup a few days ahead enhances its flavor. Store it in an airtight container in the refrigerator for up to a week. It can also be used in cocktails or other desserts.
- Sieve Technique: Pressing the peaches through a fine-mesh sieve allows the sorbet to capture natural pectin and fiber, which improves the texture and prevents large ice crystals.
- Chilling: A thoroughly chilled sorbet base is essential. The colder it is before churning, the smoother and fluffier the final sorbet will be. Quick-chill using an ice bath if you’re short on time.
