Peaches are a telltale sign of the impending summertime (it’s coming!). The fragrant and fuzzy fruit appear just as the weather warms and the days grow nice and long. Peach season–lucky for us–has already begun and will continue all the way through August. The other day I was trilled to find some red Cling-stone peaches from my local market, and they are out-of-this-world delicious.
Cling-stone peaches (most often used for canning and baking) are rather elusive–oftentimes only found at Farmer’s Markets, farm stands, or specialty grocers. Free-stone peaches are generally the type available at most grocery stores. The difference between the two types is the how “cling”y or “free” the fruit’s stone is to its flesh. Cling-stone peaches generally show up first, with Freestone varieties appearing later in the summer months. There is even a Semi-free-stone variety, that, you guessed it, has a pit that’s only partially “free”. I can’t often locate Cling-stones, so if I see them available, I like to scoop up more than a few and relish them as long as I can. Sorbet is a wonderful way to preserve that peachy flavor.
Whichever type of fruit you fancy, this recipe is made for peach season; it works equally as well for slightly under-ripe peaches (for the impatient among us), or overripe (for those may have overindulged in a good deal at the farmers market). But, in my opinion, this sorbet works brilliantly with perfectly ripened fruits. As hard as it is to forgo simply eating a ripe peach out-of-hand, this recipe–with a silky smooth texture and summery peach flavor–is worth it. Depending on which variety of peach you choose, your sorbet will vary in color from pale yellow to pink.
Peach Daiquiri Sorbet
In a very small saucepan, whisk together the lime juice, water, and sugar and warm over medium heat just until sugar has completely dissolved. Transfer to a bowl and chill in your refrigerator for 20 minutes, or until cold.
Place the peaches, rum, and chilled sugar syrup into a blender and blend until completely pureed, scraping sides as needed. Pour mixture into the bowl of an ice cream maker and process according to manufacturer’s instructions. Alternatively, place sorbet into a shallow pan (such as an 8 x 8 inch brownie pan) and freeze for 20 minutes. Stir very well using a whisk and freeze for another 20 minutes. Repeat until sorbet is completely frozen through, about 1 1/2 to 2 hours.
Store in a flexible airtight container up to 3 months in the freezer.
* For an alcohol free sorbet, simply replace the rum with 1/4 cup white grape or apple juice.