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Believe it or not, sorbet is one of the earliest frozen desserts we know of. Some records suggest that sorbet has a history dating back to 3000 BC, gradually evolving into the delicious treat that we can’t get enough of today.
The secret of our sorbet recipe lies in the star of the show – fresh California peaches. Just one bite into a ripe, juicy peach, and your tastebuds are hit with an explosion of flavor. It’s a mix of pure, sun-soaked sweetness, highlighted by a hint of invigorating tartness that balances the taste beautifully.
When this peachy goodness is transformed into a sorbet, it’s an even more exciting taste experience. The freezing process amplifies the sweetness and tartness of the peach, making every spoonful a refreshing delight. Plus, the smooth texture of ripe peaches gives the sorbet an irresistible creaminess. It’s like tasting summer in a scoop – which sets our peach sorbet in a league of its own.
Step-by-Step How to Make Peach Sorbet.
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Slice ripe peaches into quarters and peel each slice.
Add the prepared peaches into the blender with the caster sugar
Add freshly squeezed lemon juice.
Pour the blended mixture into a loaf pan lined with parchment paper.
Transfer to the freezer for 6-8 hours or until firm.
Our California-grown peach sorbet is an incredibly versatile recipe. It’s perfect on its own, but you can also pair it with slices of fresh stone fruit, use it as a base for fantastic wine-inspired cocktails, or even serve it as a palate cleanser between the courses of a fancy dinner. The possibilities are only limited by your imagination!
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