Ingredients

The following ingredients have 2 Servings
  • 5 large yellow peaches (about 2 1/2 pounds)
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup water
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 3 tablespoons bourbon

Instruction

  • To make the peach purée, you can use peeled or unpeeled peaches. I like the flecks of color and fiber from unpeeled peaches, but peeled fruit has a more uniform color and texture; it's up to you. Remove the pits and process the peaches in a food processor or blender until smooth. You should end up with about 3 cups of peach purée. (If you have over 3 cups of purée, you can add the excess to fizzy water for a refreshing soda!)
  • Combine the peach purée with the lemon juice, water, honey, vanilla, and salt and stir. Pour the mixture into a shallow pan — an 8"x8" or 9"x9" cake pan or casserole dish works well.
  • Place the pan in the freezer and freeze until the edges start to firm up, about an hour. Remove the pan from the freezer and stir with a fork until the consistency is uniform. Return the pan to the freezer and repeat this process every hour or so until the sorbet is nice and slushy throughout, about 4 to 5 hours total.
  • Stir in the bourbon.
  • Transfer the sorbet to a lidded container. Place the container in the freezer and freeze until firm.
  • If necessary, let the sorbet stand at room temperature for 15 to 20 minutes to soften before serving.