I love peaches. Summer brings them in abundance here, and if you don't want them to go bad, you  have to find other ways of using them up. I make lots of ice creams and sorbets during summer to cool us down, and I already posted a Peach Ice Cream Recipe last year. This recipe is for peach sorbet. It's refreshing, easy and so delicious. There are not a lot of ingredients (a thing I love about sorbets). Having an ice cream maker will help, but if you don't have one, I have listed instructions for that case as well. I hope you will enjoy this!


- 1,5 kg (6 cups) of peaches, ripe, cut up
- 240 ml to 360 ml (1 cup to 1 and 1/2 cups) of simple syrup (look below on how to make it)
- 2 tablespoons of sugar


1. Cut up the peaches. If you have nice ripe ones, the sorbet will be the best. Now you can make this with any fruit, the measurements are the same. Place them in a bowl.

2. Sprinkle the cut up peaces with two tablespoons of sugar, cover them with cling film, and put them in the fridge to steep for 20-30 minutes.

3. Make the syrup the night before. It needs to be cold. Simple syrup is just equal amounts of water and sugar. I usually take 2 cups water and 2 cups sugar, and just place them in a saucepan and heat until the sugar is dissolved. Place in a jug and after it has cooled put it in the fridge to cool completely. You only need a certain amount for this recipe, but it's nice to have this on hand, for a fresh lemonade during the hot summer months. Just put two-three tablespoons of this syrup with the juice of one lemon, and top of with cold water and your done. But I'm sidetracking now...

4. After the peaches have steeped, place them in a food processor and blitz until you have a puree.

5. Add the syrup to the peach puree. Add 240 ml (1 cup) at first, test it and add more if it's not sweet enough. For mine I ended up using the whole amount specified in this recipe. Remember, things that are frozen loose their initial flavor, so don't be to shy with the sweetness.

6.  Freeze in your ice cream maker according to the manufactures instructions.
Tip if you don't have an Ice Cream maker: If you don't have an Ice Cream Maker don't be alarmed. You can make this without one. The trick is, once you pour the mixture into the airtight container in the end, take it out of the freezer every 30 minutes for the next 5-6 hours and give it a good stir. That way you'll get rid of the ice crystals that stop the sorbet from being perfect consistency.

7. After the sorbet has churned, place it in a airtight container and freeze for 2-3 hours. Serve it up and enjoy!


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