White Peach And Bay Leaf Sorbet Recipes

WHITE PEACH AND BAY LEAF SORBET

Steps:

• Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours, or up to 1 week, before serving.

WHITE PEACH SORBET

Steps:

• Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
• In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

WHITE PEACH SORBET

Steps:

• Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
• Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
• Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

PEACH SORBET

Steps:

• Peel and slice peaches, then freeze until firm.
• Stir sugar into 3/4 cup water and blend with frozen peaches, along with lemon juice and salt, until creamy and smooth. Eat immediately soft-serve-style, or freeze in a loaf pan up to 3 days.

WHITE PEACH SORBET

Steps:

• Cut the peaches in half and pit them. Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes. Pass the puree through a fine-mesh sieve into a medium bowl. Use a ladle or spoon to press on the dregs of the puree to extract as much juice as possible; you should only be discarding a few spoonfuls worth of solids.
• Bloom the gelatin (see page 29).
• Warm a little bit of the peach puree and whisk in the gelatin to dissolve. Whisk in the remaining peach puree, the glucose, salt, and citric acid until everything is fully dissolved and incorporated.
• Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• notes
• Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
• With all things fresh and seasonal, it's always important to taste, taste, taste. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
• Instead of a whisk, use a hand blender to mix the sorbet base.

PEACH SORBET

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.