When we lived in New York last year, our freezer was way too small to give up so much valuable space to the bowl of our ice cream maker, but one of the first things that went into our (slightly bigger) freezer in Cincinnati? That bowl, naturally.
It’s been looking at me resentfully ever since.
As part of my effort to best use our half bushel of peaches, I knew that I wanted an ice cream of some sort. I had thought about a peaches and cream situation, made with coconut milk of course, but decided that I wanted to really highlight the flavor of the peaches this round and make a sorbet.
A lovely hint of thyme in the background? Perfection.
This might even be Josh’s favorite thing I made from the peaches, which is really saying something. I mean, cake. Pies. So many peach things, and the sorbet wins.
Peach Thyme Sorbet (inspired by this Sweet Plum Sorbet from Joy the Baker)
- 2 cups of water
- 2 cups granulated sugar
- A little more than 1 pound of ripe peaches, pits removed and sliced into small chunks
- 6 sprigs fresh thyme
- Small pinch of salt
- Juice of 1 lime
- 1 tablespoon vodka (optional)
Make sure your ice cream maker is ready to use. Freeze any part necessary.
In a good sized pot over medium heat, stir together the sugar and water until the sugar has dissolved.
Add the peaches and salt, and stir to combine. Let simmer for 15-20 minutes, or until the peaches have softened and started to disintegrate slightly (this can vary depending on the ripeness of your peaches).
Turn off the heat, and either transfer in small batches (CAREFULLY) to a blender/food processor, or do as I did and use your immersion blender right in the pot and puree until smooth.
Side note: if you don’t have an immersion blender, do yourself a favor and get one. They’re the best.
Add the thyme sprigs to the mixture and let cool in the fridge, overnight if possible.
When the peach goodness is as cold as can be, remove the thyme, and stir in the lime juice and vodka.. Pour into your ice cream maker and process according to your machine’s directions.
Pour the frozen sorbet into a freezer safe container and let freeze until hardened, at least 4 hours.
Scoop and enjoy!