Peach and Honey Sorbet
Peach and Honey Sorbet
Buzz Savories’ Peach & Honey Sorbet, is my way of stretching summer’s flavors and rich bounty into autumn. Ripe peaches await you in the grocery stores, and if not available, check the frozen fruit section for peaches. This recipe requires slices of frozen peaches as the primary ingredient in the sorbet.
Peach & Honey sorbet is creamy without the cream and lightly sweetened with Buzz Savories local honey. One taste, and I knew that Buzz Savories honey and peaches were meant for each other – a forever friendship between the bees and the peach trees.
The recipe makes approximately 3 pints of sorbet, and the simple process and healthy product contributes to the pleasure of the making and the delight of the tasting.
Eat well!
Betty Anne at Buzz Savories
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Peach and Honey Sorbet
Equipment
- food processor or blender
What You'll Need:
- 4 cups fresh peaches, peeled, sliced, frozen 4 large and 6-7 small and medium
- ¼ cup water
- ½ cup milk
- ¼ cup Buzz Savories local honey for optimum flavor
- 1 tsp. fresh lemon juice
- 1 pinch salt
How To Prepare:
- 1. slip the skins on the peaches. Heat water in a sauce pan to boiling. Turn off the heat under the sauce pan. Drop in a peach and lift it out after approximately 30 seconds. Slip the skin off the peach. Follow the same process with remaining peaches
- 2. Sslice the peaches in half and remove the pit. place the peach flat side down on a cutting board and slice into 4-6 slices/half depending on the size of the peach.
- freeze peaches: Lay sliced peaches on a cookie sheet and freeze for about 3 hours until very firm
- 2. To make the sorbet: In a small bowl combine the water, milk, honey, lemon juice and salt and stir until the honey is completely incorporated.
- 3. put frozen peaches into a blender, then pour the liquid mixture over the peaches. Blend for 10-15 seconds until peaches are completely blended and the mixture is thick and creamy.
- 4. pour into a loaf pan or container for freezing or eat while deliiously soft.
- 5. if frozen, thaw for 10 minutes before serving