Sometimes I really have to think hard and research my next ice cream and sorbet flavor, and other times I am hit with an obvious flavor choice. This time around, I was smacked in the face.
Peaches are in-season in the mid-atlantic region and I am very excited. The first time I discovered peaches at the farmers market a few weeks ago, I bought seven pounds! I am pleasantly surprised at how many of the vendors sell seconds, which are perfect for ice cream, sorbet, jam, pie, or any other use that you don’t care about the look of the peaches.
With my first seven pounds of peaches I set about making two different types of jam. I had some raspberries in the fridge from my weekly CSA, so I made a raspberry peach jam. Very tasty. Then I found a curious recipe for Lord Grey’s Peach Preserves. Hmmm. Peaches plus earl grey tea (black tea plus bergamot). Interesting. It is understatement to say that the jam was fabulous! What an awesome flavor combination! I would have never thought of this flavor combination had I not stumbled on to this very interesting jam flavor. Yea for the internet!
So the following week I bought more peaches (using some restraint, I only bought 5 pounds), and the first thing I did was make those peaches into a Peach Bergamot Sorbet. Oh and how lovely it is. Peachy, floral notes plus a light citrus flavor and a slight hint of tannins from the tea. This flavor is seriously one of the best sorbets I have made. Seriously. Enjoy!
Peach Bergamot Sorbet
Makes 1 quart
Quick tip for peeling peaches: Prepare a pot of boiling water and an ice bath. Score the bottoms of each peach with an X, drop into boiling water for 1 to 2 minutes, remove and place immediately in ice bath. The skin should slip right off!
1 1/2 pounds ripe peaches, peeled and pitted and sliced
1 1/8 cup water
3 Earl Grey tea bags
1 1/8 cups (225 g) sugar
1 1/2 Tablespoons vodka
Prepare peaches and place them in a medium sauce pan with water and tea bags. Bring to a boil, reduce heat and simmer until plums are soft, about 8-10 minutes. Remove from heat and remove tea bags. Add sugar and stir until dissolved. Pour peach mixture in a food processor or blender and blend until smooth.
Cover and place in refrigerator to fully chill. Once chilled, add vodka and stir to combine. Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.