Bourbon Peach Sorbet
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
5 peaches (or 3 cups fresh peach puree)
¼ cup honey
1/3 cup lemon juice (juice of 3 to 4 lemons)
1/8 tsp. kosher salt
1 tsp. peach kernel tincture (recipe here) or almond extract
3 Tbsp. reserved peach pit tincture steeping liquid (recipe here) or water
3 Tbsp. bourbon
● Pit and quarter the peaches; reserve the pits. Place the peach flesh in the bowl of a food processor and purée.
● If using an ice cream maker, pour the purée, honey, lemon juice, salt, tincture and peach pit water into the machine and freeze according to the manufacturer’s instructions.
● If not using an ice cream maker, pour the puree, honey, lemon juice, salt, tincture and peach pit steeping liquid into an 8-by-8-inch casserole dish and freeze 1 hour. Use a fork to stir the purée until the texture is uniform. Return the sorbet to the freezer. Continue to stir every hour for 4 to 5 hours, until the sorbet is set.
● Before serving, add the bourbon and mix well. Serve atop Cherry Stone Soup (recipe here) and garnish with Mahlab Tart Cookies (recipe here).