Cr. (+ recipe)
White Peach Sorbet
from The Perfect Scoop by David Lebovitz
Cut the peaches into medium dice pieces. Place in a medium saucepan with the water and cover. Cook over medium heat, stirring occasionally and checking until they are soft – about ten minutes. If you need to add more water, do so. Remove the saucepan from the heat and add the sugar. Stir and let cool to room temperature. Pour the contents into a blender and purée until smooth. Stir in the kirsch or if using, the lemon juice. Chill completely in your refrigerator and churn in your ice cream maker. Makes about a quart.
Easy Strawberry Sorbet
6 cups sliced fresh strawberries
1/2 cup granulated sugar (or more/less depending on sweetness of fruit)
5 tbsp fresh lemon juice
In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).
Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
Pour strawberry puree into ice cream maker and process according to manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.
Makes about 3 cups.
From The Pioneer Woman
Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.
Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you’d like a little pulp. Add milk, cream, booze, and lemon juice and blend briefly.
Freeze according to your ice cream maker’s instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
Scoop into a pretty glass and serve. If you’re feeling dangerous, mix with a little cold white wine for a delicious “milkshake.” Just don’t tell anyone I told you to do that.