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)
April 2008
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  • 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.
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