GelatoLabPeach Sorbet
By For the Love of Gelato
A refreshing peach sorbet made with ripe peaches & sorbet syrup for a smooth, creamy texture that's easy to make and full of fresh fruit flavor.
997g batch Sorbet
Ingredients
| Amount | Ingredient |
|---|---|
| 530g | Peach |
| 2g | Lemon Juice Optional |
| Amount | Ingredient |
|---|---|
| 15g | Water |
| Amount | Ingredient |
|---|---|
| 450g | Sorbet Syrup with Locust Bean Gum |
Method
| Step | Instructions |
|---|---|
| 1 | Prepare the peaches by removing the pits and choosing fruit that is as ripe and juicy as possible. Blend them with the skins on or peel them first. If you leave the skins on, I recommend straining the puree for the smoothest texture. If you peel the peaches first, straining is optional. |
| 2 | Place the peach (or peach puree), water, sorbet syrup, and lemon juice, if using, in a small bowl. |
| 3 | Blend well with an immersion blender, making sure to incorporate all the fruit pieces into the liquid. |
| 4 | Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 20 to 30 minutes. |
| 5 | Using a rubber spatula, scoop the sorbet into a storage container. |
| 6 | Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer. |
| 7 | Freeze at least 2 to 4 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure. |
| 8 | Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating. |
