My husband picked up some Peach Cider at South of the Border a couple of weeks ago, probably because we once had a Peach Cider Slushie at an Amish country store that I still think/talk/drool about. I decided to try making sorbet out of it but couldn’t find a recipe specifically for peach. So I looked over a few recipes I found on the internet and combined/tweaked/added to come up with this one. It was a big hit with the family! It tastes like fall, but since peaches are a summer fruit it’s best in summer. Of course, you could always try frozen peaches. Or you can try it with apple cider and apples, maybe add some whole cloves in with the cinnamon stick. I’m sure that would be great!
2 cups peach cider
2 large, ripe peaches (peeled, pitted, and cut into bite sized chunks)
1/4 cup white sugar
1 Tbsp. molasses
1 Tbsp. lemon juice
1 cinnamon stick
1/8 tsp. salt.
1. Place all ingredients in a medium saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Peaches should be soft. Remove from heat and let the mixture cool for a bit.
2. Remove the cinnamon stick and discard. Transfer mixture to a blender and puree until smooth. Strain mixture through a sieve into a bowl. Allow to cool to room temp, then cover and refrigerate for at least 2 hours.
3. Pour chilled mixture into ice cream machine and process until frozen and thick. Transfer sorbet to a freezer container and freeze for at least 2 hours.
Serve and enjoy!
Originally posted on August 11, 2014.