Peach Lambic Sorbet
Recipe adapted from Apple Pie, Patis, and Pate
adapted from Food & Wine Magazine
1/2 cup sugar
1/4 cup honey
1/4 cup water
3 cups peeled, sliced peaches (about 8 medium)
1 cup peche lambic
Heat the sugar, honey, and water in a small saucepan just until the sugar is completely dissolved. Set aside and cool completely.
Slice the peaches, being sure to discard the pit and starchy centers. Puree in blender until smooth. Mix in the syrup and the lambic.
Pour slowly into already-churning ice cream maker. After about 25-30 minutes, remove to freezer to firm up. At least 4 hours.
Notes: The version I read online was for a raspberry mix but as peach ice cream had been recently mentioned to me by the same dinner guests for whom this was prepared, I decided to go that route instead. It was just the thing for a hot summer evening, with a creamy, smooth texture and taste that was light on the tongue.
Posted by Jennifer at July 15, 2008 11:31 PM | TrackBackHmmmm....that sounds really good. I wonder if you can make it without an ice cream freezer. I once saw Jamie Oliver on Food TV make a sorbet by just putting it in a shallow dish in the freezer and then periodically (every hour?) scraping through it and fluffing it up and then letting it freeze some more and then doing it again. I had to look up peche lambic. I really like this Canadian dry peach cider that you can get here... Ah, I'm just like all cooks..."Sounds good, but I wonder what would happen if I tried..." Anyway, thanks for sharing.
Posted by: Joelle at July 18, 2008 3:46 PMThis sounds magnificent! I'm a big lambic fan, which is odd, given that fruit beers are not usually my thing. Which one did you use?
Posted by: Chris at July 20, 2008 10:39 AMYum. This was delicious! It was sweet, but not *too* sweet, with lots of peach flavor