Unless you’re lucky enough to pick up a bushel of perfect, tree-ripened peaches, chances are your supermarket beauties may be a little bland. A shot of peach schnapps lends a boost of extra flavor for spectacular sorbet. .
|1 1/2||cups||freshly prepared hot simple syrup**|
|*The number of peaches required for this depends on the size of the fruit. Count on about 8 medium peaches. Prepare the puree by skinning, pitting, and chopping the peaches, then processing them in your blender or food processor.**Make sure to use piping-hot syrup, which causes the alcohol from the schnapps to evaporate. Otherwise, lingering alcohol can affect the taste and texture of the sorbet.|
- Pour the hot simple syrup in a heat-resistant bowl.
- Add the peach schnapps and cool to room temperature—Approximately one hour.
- Add the peach puree, mix well, and strain into a clean bowl.
- Cover and refrigerate 4–6 hours or overnight to ripen the mixture.
- Process in an ice cream maker according to the manufacturer’s instructions.
- Place the finished peach sorbet in a container and freeze for 8 hours or overnight.
- Remove the sorbet from the freezer 10 minutes before serving.