Fresh Peach Sorbet with Rhubarb

Rose McAvoy

This sorbet turns out light and airy with a very fruity but not overly sweet flavor. It makes a wonderful end note to a hot summer day. You will need an ice cream maker for this recipe. Be sure to plan ahead, many canisters need to be frozen a day or so in advance of making sorbet or ice cream. The hands on time to make this recipe is about an hour over several steps with lengthy breaks in between. If you start in the morning it is possible to serve this sorbet later in the evening.

5 from 1 vote

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Prep Time 6 hrs 30 mins

Cook Time 20 mins

Total Time 6 hrs 50 mins

Course Dessert

Cuisine American

Calories 100 kcal

Ingredients

1 pounds 4oz rhubarb
12 oz fresh very ripe peaches approximately 2 large peaches
⅔ cup granulated sugar
⅓ cup light corn syrup
¼ cup vodka regular or peach

Instructions

If needed, remove the leaves from the rhubarb stalks, clean and chop them roughly into 2 inch chunks. Quickly blanch the peaches and remove the peel, don't worry about any stubborn bits. Chop the peaches into large chunks.
Place the fruit in a sauce pan with the sugar and corn syrup and simmer over medium heat and stir occasionally until the rhubarb falls apart into a mush. This may take about 20 minutes depending on the size of the fruit pieces.
Remove the pan from the heat and allow it to cool slightly. Blend the mixture thoroughly with an emersion blender or pour into a standard blender. Mix until smooth then strain the mixture through a mesh sieve placed over a large bowl. Place the strainer and bowl into the refrigerator to let gravity do some of the work, push the puree through with a spatula, or implement some combination of the two methods.
Once the mixture has been strained chill it in the refrigerator for at least 2 hours. Bonus points for nesting your bowl in an ice bath in the refrigerator (this will enable your mixture to get even colder without freezing).
Process the chilled sorbet base in your ice cream maker according to the manufacturer's instructions until it reaches the consistency of soft whipped cream. Scoop the soft sorbet into a freezer safe container and cover it with a piece of parchment and seal the container with an airtight lid.
Freeze the sorbet until it reaches a firm, scoopable, consistency - at least 4 hours, up to overnight.

Notes

The exact ratio of rhubarb to peaches is not important, just make sure you use 2 total pounds of fruit.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 23gProtein: 1gSodium: 8mgFiber: 1gSugar: 16g

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