Peach-Rose Water Sorbet

Peaches are not in season in Utah, but I am patiently waiting for them to grow and ripen. We had such a beautiful, warm Spring that I’m pretty sure we’ll have early peaches this year.

I pulled out my last bag of frozen sliced peaches from last year’s stash and felt a little excitement about peach time being near again.  If there was one thing I had to say was my favorite thing about living in Utah, it would definitely be the peaches.  They really are the best.

Once they’ve been frozen, peaches are really better used in smoothies or purees.  We save the bottled peaches for eating with a spoon.

It’s been pretty hot the last few days and I was really craving something fresh and cool for dessert.  I didn’t want anything heavy–just something like sorbet.  You might remember last summer when I made Peach-Lavender Fools.  I wanted to try rose water this time.  I really like the sophisticated, yet delicate taste flowers bring to desserts.  I know it’s not for everyone, but as far as I’m concerned, bring on the floral waters and edible flowers.



Peach-Rose Water Sorbet
original recipe

Ingredients:
4 cups frozen or fresh peaches, plus any accumulated juices
1 cup granulated sugar
Juice of 1 lemon
1 Tbsp. rose water
1/2 tsp. vanilla extract

Instructions:
Puree all the ingredients in a blender until very smooth.  Chill for about 2 hours, or until very cold. (The sugar will have dissolved at this point.)  Strain, if desired, through a sieve.  (If you don’t strain it, you’ll end up with a little leftover puree, but it’s really good with sparkling water, so no big deal.)

Churn in an ice cream maker according to manufacturer directions.  Transfer to a freezer-proof container and press waxed paper on the surface.  Freeze until firm and scoopable.

Makes about 1 quart.

7 Responses to “Peach-Rose Water Sorbet”

  1. Katrina @ Warm Vanilla Sugar May 19, 2012 at 10:47 am #

    This is so pretty! I love it!!

  2. Lindsey Johnson May 19, 2012 at 1:03 pm #

    Thank you, Katrina! I always appreciate your kind words. :)

  3. The Vox May 19, 2012 at 9:43 pm #

    I love peaches! And even though I like in Georgia where they are known to being awesome and huge, stores never get the good batches for some reason. This recipe is just another reason for me to hunt down the good ones!

  4. jani lebaron May 20, 2012 at 6:54 am #

    This looks so good. I love the idea of rose water. Definitely want to try this. I agree… love Utah peaches!

  5. Becky May 21, 2012 at 4:35 pm #

    Utah peach season can’t come soon enough. I’m all out of my frozen stock!

    This looks lovely. I’m very interested in the rose water addition.

  6. Hannah August 17, 2012 at 6:17 pm #

    Just bought my first box of Allred’s Orchard (my fav) peaches today. Eating one RIGHT NOW as I peruse your blog. I never have any leftover to freeze. I’m going to buy an extra box this year!

    Did you know peaches are my favorite food ever. No, like EVER. Best creme brule/chocolate cake/any food in the world? I’d pass it up for a fresh, ripe Utah peach.

  7. The Galloways October 25, 2012 at 1:39 am #

    Looks great and cannot wait to try. Awesome pics! I could not help but notice that your ice cream was in a metal container. I hope that you didn’t have that in the freezer. Metal in the refrigerator or freezer can oxidize. Causing food poisoning and in several cases, death. Be careful. Just wanted to share.

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