In honor of Genius Recipes turning 10 years old, and the iconic three-ingredient Strawberry Sorbet from The River Café that started it all, we’re sharing two new sorbet buddies that are even simpler, requiring no special machinery at all. In this one, you need only a sharp knife to cut the peach into juicy-sweet chunks that remain in the sorbet. Serve this at a sorbet party along with the original strawberry flavor or its friend Mascarpone Sorbet, both on Food52, or tucked into a brioche bun, in a seltzer or prosecco float, or all on its own.
A few tips: The tidiest way to peel ripe peaches is to dunk them briefly in boiling water, then quickly cool them in a bowl of ice water (the skins should slip right off). Or you can feel free to leave some or all of the peel on for extra texture and dots of color (and ease). Nectarines or any other ripe stone fruit would make a fine substitute. Superfine, or caster, sugar was used in the original recipe, but if you can’t find it, feel free to substitute an equal weight of granulated sugar (about 1 cup). As Ruth Rogers advises, the most important thing is to taste the fruit and the sorbet before churning and adjust as needed—it should challenge you a little, and feel like the fruit is exploding in your mouth.
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ripe but firm yellow peaches (about 500 grams), peeled and pitted
(1 cup plus 1 tablespoon) superfine sugar
In This Recipe
Chop the peaches in roughly 1/3-inch pieces. Finely grate the peel of the lemon over the peaches, then squeeze in the juice. Stir in the sugar and leave for 30 minutes to draw out some syrupy peach juices. Taste and adjust the lemon; it should be strong but not overpower the peach flavor. Freeze in a shallow container, stirring every half hour or so until firm and scoopable, or churn in an ice cream machine. Serve right away or cover and freeze. For the best texture and flavor, eat within a few days. If frozen too hard, let soften for 10 minutes, or until just soft enough to scoop.