A delicious peach sorbet that requires almost no work: you don't even have to peel the fruit.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Irene Magazine | 2020-08-22 08:45:01 |  9,146 Views |
PEACH SORBET | 3 ingredient dessert
Serious Mealtimes / Robyn Lee
When you have great peaches all you want to do is not ruin them. And usually that’s pretty easy: just eat them plain maybe with some bourbon whipped cream on the side. But if you want to get more creative or if you have some subpar ones (perfectly ripe but just a little too tart or not quite as sweet as you’d like) there’s no easier journey from fruit to dessert than sorbet. Especially this one which works great with frozen peaches and doesn’t even require you to peel them.
These sorbets are dead simple. Dice your peaches mix them with the acid and sugar and add salt to taste. That’s it. No water syrup or other flavorings needed. I leave the skins on because 1) I’m lazy and would rather spend two minutes straining them than five minutes peeling them and 2) I think they add a certain complex acidity to the puree. But if you’re using frozen peaches—and that’s totally fine if you do—don’t worry. Add a little more acid if you like; my go-to is lime juice an underrated peach friend.
