Peach and Honey Sorbet
Easy to make and capitalizes on the delicate flavor of ripe peaches. Make, freeze and enjoy the flavors of summer into winter.
Servings 6
Equipment
- blender/food processor
Ingredients
- 4-6 large peaches (about 4 cups) peeled, stoned and diced
- ⅓ cup Buzz Savories Artisanal Honey
- 1 egg white (or 2 Tb. liquid egg whites) whipped into soft peaks
- 2 tsp freshly squeezed lemon juice
- 1 bunch mint leaves for garnish (optional)
Instructions
- Bring a large pot of water to a simmer and blanch peaches for 20 seconds. Check a peach to see if the skin is easily peeled off and if not, blanch for 10 more seconds. Drain the peaches and refresh with cold water and remove the skins. Pit and cut into chunks that fit into your food processor/blender.4-6 large peaches (about 4 cups)
- Add honey and lemon juice to the peaches.⅓ cup Buzz Savories Artisanal Honey, 2 tsp freshly squeezed lemon juice
- Whip the egg white until soft peaks form.1 egg white (or 2 Tb. liquid egg whites)
- Pour peach puree into a large bowl and gently fold in the whipped egg whites until just combined.
- Transfer to an ice cream maker and freeze according to directions or pack into freezer containers as it comes out of the bowl and freeze.
- To serve: place frozen peach sorbet in the refrigerator about ½ hour before serving to soften.