No frozen bananas needed! This sorbet is perfect for using up those leftover peaches (or any other fruit) that you can’t think of how to use.
- 6 Medium peaches, pitted +more if you want chunks
- 1 C water
- 1/4 C honey
- 1 T Cornstarch
Bring a saucepan of water to a rolling boil. Gently lower the peach into the boiling water. Leave it there for 30 seconds. Not 30 seconds once it starts boiling again; just 30 seconds.
Use a spoon to remove the peach from the hot water, and plunge it into an ice water bath.
After 10 seconds or so, grab the peach, and pinch a piece of skin to get started; then simply peel. The skin will slip off easily. If it doesn't, peel peaches the normal way, with a knife; they're not ripe enough for this method.
Cut peaches into 1" cubes
Combine 6 peaches, water, and honey in a saucepan over medium heat and bring to a boil.
Remove from heat, add cornstarch, and allow to cool slightly
Puree the mixture in a food processor, blender, or emulsion blender.
Pour mixture into a gallon bag and seal. Place bag in a large bowl of ice water. Let sit for 30 minutes.
Pour the mixture out of the bag into an ice cream maker and let mix until softly whipped.
Add in peach chunks if you are wanting them.
Move to an airtight container, placing wax paper ontop of the sorbet before sealing.
Let freeze for at least 4 hours.
You can make this with any other fruit you can think of. Keep in mind: -when boiling all of the ingredients, keep on heat until the fruit is soft. -if fruit has seeds (like raspberries) you will want to strain the mixture as you are pouring it into the bag.