The unusual thing about this sorbet is the butter. You melt two tablespoons in a saucepan, scrape in the seeds from a vanilla bean, add the pod, and cook five diced peaches in it until they fall apart. Most sorbets start with a simple syrup. This one starts with butter and vanilla.
It is richer than most fruit sorbets. Not cream, not milk. Two tablespoons of butter in the saucepan with the peaches and a whole vanilla bean. You taste it even after the liquid freezes, a warmth underneath the cold fruit. This has become one of our go-to summer desserts for exactly that reason.
Tips for Making Brown Sugar and Peach Sorbet
Use ripe peaches
Under-ripe peaches do not break down during the 10-12 minute cook. You need fruit that is soft enough to almost mash with a spoon.
Peel them before dicing. The skins do not strain out cleanly and can leave a grainy texture in the final sorbet.
Strain thoroughly
The recipe says to strain through a colander and discard the peach mush. Press down on the solids to extract as much flavoured liquid as possible.
Let the liquid cool for 15-20 minutes before freezing. Putting hot liquid in the freezer raises the temperature of everything around it.
Brown Sugar and Peach Sorbet
Total Time: 35 minutes
Yield: Serves 6
Diet: Gluten-Free, Omnivore, Vegetarian
Description
Sweet and refreshing, this peach sorbet is the perfect summer treat. Easy to make with simple ingredients, its a delightful light dessert.
Ingredients
Units
- 2 tbsp butter
- 5 ripe peaches, peeled and diced
- 1 vanilla bean
- 3 cups (710 ml) water
- 0.5 cups (118 ml) brown sugar
Instructions
- Melt the butter in a saucepan over medium heat.
- Slice open the vanilla bean, scrape in the seeds, and add the pod.
- Add the peaches and cook, stirring occasionally, until they have almost completely broken down (about 10-12 minutes).
- In a separate saucepan over medium heat, combine the water and sugar, and heat, stirring occasionally, until the sugar has dissolved.
- Once the peaches are finished, remove the vanilla pod and add the peaches to the sugar-water.
- Let simmer for 10 minutes.
- Remove from heat and strain the peach mush through a colander, saving the liquid.
- Discard the peaches and let the liquid cool (about 15-20 minutes).
- Freeze the liquid for 4 hours or until frozen through.
- Serve.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To achieve a smoother sorbet, use a high-quality ice cream maker.
- Store the sorbet in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Category: Dessert
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 1
- Cholesterol: 5
Frequently Asked Questions
Why does this recipe cook the peaches in butter?
The butter adds richness that you do not normally get in a sorbet. Combined with the vanilla bean, it creates a flavour closer to a warm peach cobbler. The butter stays in the liquid that you freeze, not in the discarded pulp.
Do I need an ice cream maker for this sorbet?
No. The recipe freezes the liquid in a container for four hours. For a smoother result, stir the mixture with a fork every hour to break up ice crystals. An ice cream maker would produce a finer texture, but the simple freeze method works.
Can I use canned peaches instead of fresh?
Fresh ripe peaches work best because they break down during the 10-12 minute cook. Canned peaches are already soft and would cook faster, so reduce the time. Drain them well and skip any added syrup since the brown sugar provides sweetness.
If You Liked This Recipe, You’ll Love These
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- Aperol Granita Cocktail
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