Sorbet is much easier to make than most people think. A simple combination of fruit purée and syrup go in to an ice cream maker and minutes later comes out as sorbet. No need to whisk egg yolks, boil milk, temper, etc. Plus, if you’re lactose intolerant, you too deserve a cooling and refreshing summer treat.
A few notes about this recipe:
• I grilled the peaches because it helps to concentrate the flavor. But you don’t have to do that. You could broil them, you could even poach them. You could even just buy a bag of frozen peaches and let them thaw.
• To make life easier, when grilling the peaches, I just get them in half and grill just one side. If you wanted to slice and then grill each slice, you can easily do that, it just takes a lot longer.
• I love honey, but I HATE honey when it’s been cooked. The flavor changes for me to an unpleasant taste that I can’t really describe. When I make simple syrup, I normally just bring everything to a boil, but because I didn’t want the honey flavor to change, I just used REALLY hot tap water. The sugar and honey will dissolve, it just might take a little more whisking than normal.
• When making sorbet, if you were to make syrup with JUST granulated sugar, you would end up with a grainy final texture, by adding a liquid type of sugar (corn syrup, honey, molasses, etc.) you get a creamier consistency in the end.
• With sorbet (and ice cream) you want everything cold. So make the purée and the syrup the day before you plan on churning it. I even like to freeze the container that I will put my finished sorbet into.
Grilled Peach & Honey Sorbet
Rate this recipe!
Fresh peaches, glazed and grilled with a touch of honey are whipped up into a refreshingly light sorbet.
Heat your grill or grill pan. If you don't have access to either, you can achieve a similar result by broiling your peaches, so heat up your broiler to high and place the rack close to the top.
Rinse the peaches under cool water and remove any of the multitude of stickers your grocer has plastered all over them. Cut in half and remove the pits. Brush the cut side of each peach half with honey and place cut side down on the grill. Cook until you've got some nice grill marks. Remove the peaches to a bowl and cover with tin foil and let sit for about 10 minutes.
Once the peaches have cooled a bit, remove the foil and drop the peaches into a food processor that has the steel blade ready to go. Any juices that have leaked out of the peaches in their cooling process should also get added to the processor. Put the lid on and give it a few pulses to break everything up. Once the peaches have been pulverized a bit, let it all whir around for about 1 minute. You'll want a nice, smooth purée. If you find that that mixture is too thick and isn't mixing very well, add in a drop of water (or juice) to help loosen it up.
Scrape every last bit out into a medium sized mixing bowl (you should end up with about 1 pound of purée). Cover with plastic wrap and chill in the fridge overnight.
Honey Sorbet Syrup
In a large 4 cup measuring glass, scale in the sugar and honey. Add in the hot water and whisk to combine. Let it sit for a minute and then whisk again. When the mixture is no longer cloudy but is a golden clear color, then it's all set. Cover and put in the fridge overnight.
Remove both the purée and the syrup from the fridge. Grab a whisk and a scale. Pour 20 ounces of the Honey Sorbet Syrup into the bright and speckled peach purée (there will be some syrup leftover, so don't add it all in). Whisk to combine.
Now comes the best part, grab your ice cream maker, put the frozen bowl on it, the paddle and lid and turn it on. While it's running, pour in the peach and syrup mixture. At this point you can walk away. Depending on how frozen your bowl is and the quality of your equipment, it will take about 15–25 minutes to churn. It's ready when it looks like sorbet. Grab a spoon, scoop out a little. If it holds and isn't juicy, it's done. If it's a bit runny, let it churn a little longer.
When it's all set, scoop the sorbet out into a chilled container (I like to throw a container in the freezer the night before) cover and let chill for at least 4 hours before serving.