There’s something utterly magical about transforming ripe summer peaches into a luscious, aromatic sorbet kissed with just a hint of rosemary. Dive into this recipe for a refreshing treat that’s as chic as it is delicious!
My Rosemary Peach Sorbet is a refreshing summer twist. It combines ripe peaches with a hint of fresh rosemary and a unique blend of sweetness and herbal notes.
The only other flavors you might discern are a touch of lemon juice and a pinch of salt. Of course, if you prefer, you could always up the ante and use more rosemary.
Rosemary Peach Sorbet Recipe Ingredients
- Peaches: Naturally sweet, rich in vitamins A and C, and high in fiber.
- Granulated Sugar: Provides sweetness and helps create a smooth texture.
- Lemon Juice: Adds brightness, balances sweetness, and is a source of vitamin C.
- Rosemary: Aromatic herb that adds a unique earthy flavor.
Rosemary Peach Sorbet Recipe Ingredient Quantities
- 4 ripe peaches, peeled and pitted
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped fresh rosemary
- Pinch of salt
How to Make this Rosemary Peach Sorbet Recipe
1. In a saucepan, combine the sugar, water, and minced rosemary. Heat over medium heat, whisking until the sugar has completely dissolved. Remove from heat and let the syrup cool to room temperature.
2. As the syrup cools, chop the pitted and peeled peaches into chunks.
3. In a blender or food processor, mix the pieces of peach, the syrup, which should be cool, the juice of lemon, and a small amount of salt. Make sure to puree the ingredients to a smooth consistency.
4. Strain the peach blend through a fine-mesh sieve set over a bowl, pressing to extract as much liquid as possible. Discard the solids left in the sieve.
5. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions. This is usually done for about 20-25 minutes. The end result should be a thick, creamy consistency that resembles that of ice cream.
6. If you lack an ice cream maker, put the mixture into a shallow container and put it in the freezer.
7. When employing the freezer method, every 30 minutes, use a fork to stir the mixture to break up ice crystals until it achieves a sorbet-like texture, which takes about 3-4 hours.
8. When the sorbet is finished, place it in a container that will not allow any air to get inside and put it in the freezer for 1-2 hours to make it firm. The next time you want to eat some, just scoop it out and enjoy!
If you want to make this a day ahead of time, go right ahead. You can also make it in the morning and it will be perfect for dessert that evening. It keeps really well in the freezer, so you can also make it and save it for a week or two.
9. Allow the sorbet to sit at room temperature for a few minutes before serving. This will soften it slightly and make it easier to scoop.
10. Bowls or cones are excellent ways to serve the rosemary peach sorbet. If desired, garnish with a small sprig of rosemary. Enjoy!
Rosemary Peach Sorbet Recipe Equipment Needed
1. Saucepan
2. Whisk
3. Chef’s knife
4. Peeler
5. Cutting board
6. Blender or food processor
7. Fine-mesh sieve
8. Mixing bowl
9. Ice cream maker or shallow container (for freezer method)
10. Fork (for stirring during freezer method)
11. Airtight container
12. Spoon or scoop for serving
13. Serving bowls or cones
FAQ
- Can I use frozen peaches instead of fresh?You can, in fact, use frozen peaches. Just be certain to allow them to thaw and to drain them before you put them to use.
- What if I don’t have fresh rosemary?Dried rosemary can be used as a substitute, but you should use half the amount because it has a much stronger flavor than fresh.
- How long does the sorbet take to freeze?Usually, it requires around 4 to 6 hours in the freezer to reach the necessary level of solidification.
- Can I adjust the sweetness?Certainly. Before you freeze the mixture, be sure to taste it and adjust the sugar level, if necessary, to meet your fancy.
- What can I use instead of a traditional ice cream maker?A blender can be used, and you can also manually stir in the freezer every 30 minutes, for a texture that is less smooth.
- How long does the sorbet keep in the freezer?For as much as one month, it may be kept in an airtight container.
- Is there a way to make the sorbet creamier?To keep it a bit softer, add a tablespoon of vodka or a similar spirit.
Rosemary Peach Sorbet Recipe Substitutions and Variations
Substitute with 4 ripe nectarines to achieve a similar flavor: Peaches.
Grainy sugar: Substitute with 3/4 cup honey or 3/4 cup agave nectar for a diverse sweetness profile.
Lemon juice, fresh: Swap in 1 tablespoon of freshly squeezed lime juice or 1 tablespoon of orange juice for a different kind of citrus kick.
Rosemary, fresh: For every teaspoon called for, substitute with a teaspoon of dried rosemary. The flavor will be somewhat different.
Pro Tips
1. Choose Your Peaches Wisely: To enhance the flavor of your sorbet, use high-quality, ripe peaches. If possible, opt for locally sourced or in-season peaches as they tend to have the best flavor and sweetness.
2. Chill Your Ingredients: To speed up the churning process and achieve a better texture, chill the syrup and peach puree in the refrigerator for about an hour before adding them to the ice cream maker.
3. Experiment with Herbs: If you enjoy the rosemary flavor but want to explore further, try adding other complementary herbs like basil or mint in small amounts. This can add a unique twist to your sorbet.
4. Adjust Sweetness to Taste: Depending on the sweetness of your peaches, you might want to tweak the sugar level. Taste the peach puree before freezing and adjust the sugar or lemon juice to achieve your preferred balance of sweetness and acidity.
5. Create Texture with Mix-ins: For added texture, fold in finely chopped nuts, such as almonds or pistachios, or small pieces of peach after the sorbet has been churned. This can add a delightful crunch to each bite.
Rosemary Peach Sorbet Recipe
My favorite Rosemary Peach Sorbet Recipe
Equipment Needed:
1. Saucepan
2. Whisk
3. Chef’s knife
4. Peeler
5. Cutting board
6. Blender or food processor
7. Fine-mesh sieve
8. Mixing bowl
9. Ice cream maker or shallow container (for freezer method)
10. Fork (for stirring during freezer method)
11. Airtight container
12. Spoon or scoop for serving
13. Serving bowls or cones
Ingredients:
- 4 ripe peaches, peeled and pitted
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped fresh rosemary
- Pinch of salt
Instructions:
1. In a saucepan, combine the sugar, water, and minced rosemary. Heat over medium heat, whisking until the sugar has completely dissolved. Remove from heat and let the syrup cool to room temperature.
2. As the syrup cools, chop the pitted and peeled peaches into chunks.
3. In a blender or food processor, mix the pieces of peach, the syrup, which should be cool, the juice of lemon, and a small amount of salt. Make sure to puree the ingredients to a smooth consistency.
4. Strain the peach blend through a fine-mesh sieve set over a bowl, pressing to extract as much liquid as possible. Discard the solids left in the sieve.
5. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions. This is usually done for about 20-25 minutes. The end result should be a thick, creamy consistency that resembles that of ice cream.
6. If you lack an ice cream maker, put the mixture into a shallow container and put it in the freezer.
7. When employing the freezer method, every 30 minutes, use a fork to stir the mixture to break up ice crystals until it achieves a sorbet-like texture, which takes about 3-4 hours.
8. When the sorbet is finished, place it in a container that will not allow any air to get inside and put it in the freezer for 1-2 hours to make it firm. The next time you want to eat some, just scoop it out and enjoy!
If you want to make this a day ahead of time, go right ahead. You can also make it in the morning and it will be perfect for dessert that evening. It keeps really well in the freezer, so you can also make it and save it for a week or two.
9. Allow the sorbet to sit at room temperature for a few minutes before serving. This will soften it slightly and make it easier to scoop.
10. Bowls or cones are excellent ways to serve the rosemary peach sorbet. If desired, garnish with a small sprig of rosemary. Enjoy!
