Makes about fourteen 1/2- cup servings
|3/4||Cup of Granulated Sugar|
|3/4||Cup of Water|
|2 1/2||Pounds of Peeled and sliced Peaches|
|2/3||Cup tangerine or orange juice (we used fresh squeezed oranges)|
|1||Tablespoon Corn Syrup (the stuff that’s killing us!)|
Place sugar and water in a 1 1/2 quart saucepan. Bring to a boil over medium heat, reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup- you will have 1 1/4 cups simple syrup. Transfer to a bowl and cool completely.
Place the peach slices/cubes or chunks into a blender and slightly puree. You should end up with 6 cups of Peach Puree. Stir in the tangerine or orange juice, corn syrup and cooled simple syrup. Cover and chill for 2 hours or longer.
Turn on the Cuisinart Ice Cream maker and pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture , similar to a freshly scooped Italian ice, If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
– I trust you will enjoy this recipe as much as I have. This year we have been blessed with bountiful peaches. Let me know how it turns out when you make this recipe.
Recipe adapted from the Cuisinart Ice Cream Maker Recipe Book. For more about Cardinal Farms peach orchard in Henderson County Kentucky see their Facebook Page or call their peach hotline at 270.831.2900 or 270.869.0942.
See Twitter Feed: Tweets by @peacheson41A
What are other ice cream related recipes you have tried in the Cuisinart Ice Cream Maker?
Originally posted on Aug 12, 2009 & July 25, 2013