This peach sorbet is pretty perfect. Easy to make, delicious and refreshing, it tastes and smells of Summer. On a hot day it’s just the thing to enjoy in the shade as you take a break. Think bare feet, warm skin and a bowl of this in your hand. If I had one, I’d definitely eat it under a peach tree.
The riper the peaches the better for this peach sorbet, so you can use up any that have gone a little soft. You want peaches that smell of peaches and ooze juice if you were to bite into them. The sort of peaches that you can’t eat without licking your lips and that leave you with juice running down your arm are perfect! Prepare to get a bit messy as you peel them but I don’t mind that and you can always lick your fingers when you’ve finished! I’ve said use 500g of peaches which works out at around five or six, you don’t have to be too precise. Peaches in paper bags remind me of childhood visits to a Greengrocers on Poplar or Deptford High Street. I can’t remember which, maybe it was both.
Once you have your peaches, all you need is a lemon, some sugar and water. It’s that simple. No colours, no additives, naturally diary free. My Goddaughter can’t eat dairy and this is a great alternative to ice cream for her.
The only thing to remember is that you need to leave your syrup to cool before adding it to the chopped peaches and lemon juice and churning. Your mixture won’t freeze if you try and churn it whilst it is still warm. This is a great recipe to start with if you are new to homemade ice cream and sorbet. As long as you wait until your mixture is cool before churning you really can’t go wrong!