July 19, 2013

Peach Rocket Pops (or Sorbet!)

It must be 'sorbet month' at our house, because I can't seem to stop making sorbet!  Blackberry, peach, strawberry and raspberry are now in the freezer in various forms, sorbet and rocket ships.  How beautiful are the peaches right now?  It's so exciting to go into your stores and start to see really summer-y things, ripe peaches, nectarines, sweet corn, fresh figs- really lovely, isn't it?

My initiative to get more fruit into my son continues- this very, very simple one was a hit with son and father alike.

Peach Sorbet
1 cup water
2/3 cup sugar
7 medium peaches (ripe)

This could not be simpler.  Three ingredients, seriously!  If you're making sorbet, pre-freeze your ice cream maker attachment.  Overnight is usually the minimum requirement.  When in doubt, consult the instruction manual.  Ok- in a small sauce pan, heat the water and sugar over med-low heat, stirring occasionally, until the sugar dissolves.  Increase the heat to medium until it just begins to simmer.  Remove from heat and chill, about 15 to 20 minutes should do it.


Wash the peaches.  Cut the peaches as well as you can, so you get as much peach flesh as possible, throw out the pits.  You don't need to skin them, we're going to be using a chinois (or fine strainer) to remove the skin when we strain it.  Place the peach pieces and the chilled syrup in a blender, we have a Vitamix.  Mix, beginning at a low speed and increasing just until it's pureed nicely.

Using a chinois for peach sorbet
Now, last time I made sorbet and shared it with you, I used a screen strainer, which is absolutely fine.  But, if you have a chinois, this is a great thing to use it for- the pestle and the shape make it very, very efficient.  I am all about efficient.  Over a large enough bowl, use either a chinois or a screen strainer.  Use the pestle of the chinois to maximize the liquid extracted, if you aren't using a chinois, use a large spoon to extract as much liquid as possible.  Discard the solids.

If you're making popsicles, stand the molds up in the tray or in narrow enough glasses (like a juice glass) to keep them upright.  Pour in the mixture, but leave about a 1/2" at the top.  Insert the stick part of the mold, freeze, usually at least 4 hours.

Rocket popsicle molds, filled with peach sorbet mixture

For sorbet, chill about 15-20 minutes, then pop it in the ice cream maker for about 30 minutes, scoop out and freeze for maybe an hour, then enjoy!  We've been having multiple sorbet flavors for dessert this week!

Peach sorbet being made in an ice cream maker

Try these other recipes from La Dolce Duchessa for more frozen delights!  And stay cool!  My car temperature said it was 107 this afternoon, crazy!

Honey lavender gelato

Blackberry, rose and mint sorbet

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