Diary of a Foodie
Peach-Jasmine Sorbet
Diary of a Foodie: Season Two: Aromas: Fragrance and Taste
Makesabout 1 quart
- Active time:20 min
- Start to finish:7 1/4 hr (includes making syrup, chilling, and freezing)
ADAPTED FROM DANIEL PATTERSON
April 2008
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 1 1/2 lb ripe white peaches, peeled, pitted, and sliced
- 1 1/2 cups jasmine syrup
- 2 tablespoons fresh lemon juice, or to taste
- Sugar to taste (optional)
-
Equipment:
an ice cream maker
-
Purée peaches, syrup, and lemon juice in 2 batches in a blender until smooth. Add lemon juice and/or sugar to taste if necessary (keep in mind that sorbet will taste a little less sweet when frozen). Strain through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.
-
Chill, covered, until cold, at least 4 hours.
-
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Cook’s note: Sorbet keeps 3 days.
- Keywords
- diary of a foodie,
- dessert,
- sorbet,
- daniel patterson,
- aromas
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