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White Peach and Bay Leaf Sorbet

Recipe information

  • Yield

    Makes 4 cups; serves 8

Ingredients

1 1/4 pounds white peaches (about 3 1/2 peaches), quartered and pitted
2 tablespoons fresh lemon juice
2 cups Herb Syrup with bay leaves (recipe follows)

Herb Syrup

1 1/4 cups sugar
2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass
(makes 2 cups)

Preparation

  1. Step 1

    Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.

    Step 2

    Pour the mixture through a fine sieve into another large bowl; discard the solids. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container; freeze until firm, about 4 hours.

  2. Herb Syrup

    Step 3

    Stir together the sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using, pour through a fine sieve into a bowl; discard the herbs.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSorbetFrozen DessertDessertItalianEuropeanPeachStone FruitFruitLemonCitrusTarragonHerbs & SpicesMintLemon VerbenaLemongrassDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasy5 Ingredients or FewerNo-CookIce Cream MachineFood ProcessorSummerCookbooks
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