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Epicurious

Peach Sorbet

This refreshing dessert from Epicurious member Danita Sam Lai of Los Angeles is a crisp, delicious treat. Limoncello and Grand Marnier are optional but recommended, as the alcohol imparts a pleasing softness to the finished sorbet. Keep in mind that alcohol slows the freezing process, so freeze overnight before serving—unless you’re one of the many folks who likes a slightly slushier sorbet, in which case a few hours in the freezer will do nicely.

Recipe information

  • Yield

    Makes about 1 quart

Ingredients

4 large peaches, peeled, pitted, and roughly chopped (about 4 cups total)
Juice of 1 orange
Juice of 1 lemon
1 1/3 cups sugar
2 tablespoons limoncello (optional)
3 tablespoons orange-flavored liqueur, such as Grand Marnier (optional)
Special equipment: ice-cream maker

Preparation

  1. Step 1

    In a blender, combine the peaches, orange and lemon juice, sugar, limoncello, and liqueur. Process the mixture until very well blended and smooth, about 45 seconds.

    Step 2

    Transfer to a medium bowl, cover, and refrigerate until cold, at least 6 hours or overnight.

    Step 3

    Process the sorbet in an ice-cream maker according to the manufacturer’s instructions, then transfer to an airtight container and freeze overnight.

The Epicurious Cookbook
TagsSorbetFrozen DessertDessertGrand MarnierLiqueurAlcoholBeveragesPeachStone FruitFruitDairy FreeNut FreeGluten FreeEasy5 Ingredients or FewerNo-CookBlenderIce Cream MachineSummerEpicuriousCookbooks
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