Creamy Peach Sherbet Recipes
PEACH SORBET
Use very ripe peaches for this sorbet; one way of knowing they are ripe is when the skins come off effortlessly.
Provided by gartenfee
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 5h35m
Yield 8
Number Of Ingredients 4
Steps:
- Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
- Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
- Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 15.4 g, Sodium 2.2 mg, Sugar 15.2 g
PEACH SORBET
"Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently," writes Mary Dixson of Decatur, Alabama. "It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 servings.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender. , Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate, Fiber 3g fiber), Protein 1g protein.
PEACH AND BUTTERMILK SHERBET
This dessert celebrates summer's just-ripening crop of stone fruits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
- Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
- Freeze in an ice cream maker according to the manufacturer's instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.
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- Cut the peaches in half and discard the pits. Cut the fruit in wedges and place in a medium bowl with the sugar and stir well. Cover with plastic wrap and refrigerate overnight.
- Sprinkle the gelatine over ½ cup of cold water and stir to combine, setting it aside for 5 minutes. Stir in ½ cup boiling water and stir to combine. With a wooden spoon and a sieve set over a bowl, press the pulp through the sieve, scraping the fruit to remove the skins and pulp and pressing to extract as much liquid as possible. Discard the pulp. Stir in the gelatine mixture and 2 cups of ice water.
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