I made peach sorbet over the weekend, but forgot to blog about it until I saw another peach recipe photo on my phone today. Found a good sounding recipe at the Food Network. Surprisingly, none of my ice cream books (I have three, plus had another one checked out) had a recipe. (I think I found one later in Joy of Cooking.) BTW, sorbet has no dairy. Sherbet has no cream but does have milk.
I actually followed the recipe for once, so I will just link to Curtis Aiken's Peach Sorbet. The recipe for simple syrup provides far more than you need for one sorbet recipe. I did 3 cups each of water and sugar and ended up with about 4 cups of syrup. I need to make more sorbet, but we haven't finished it yet. It's been cooler (and actually raining, but mostly just cloudy till today when it's been pouring) so ice cream just isn't as on the top of the head as during summer. (Summer is over in Maine. It lasted about 4 weeks this year, split in two sections. I love summer in Maine.)
The sorbet is like eating a frozen peach with extra sugar. Frankly, I could just eat a peach and be happy. But we have so many peaches to use up, it's another way to preserve them a bit and eat a few more each day. I've also put some in the freezer and started drying them. And we each eat about 1.5 peaches a day.
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