Peach Iced Tea Sorbet

Peach Iced Tea Sorbet
Peach Iced Tea Sorbet
A frosty glass of refreshing iced tea is the inspiration for this sorbet. Iced tea flavored with peaches has nearly outpaced tea with lemon in recent years. Bottles of tasty peach tea are available in most stores, but you can also brew your own with peach tea bags. If you use bottled tea in this recipe, make sure it isn't diet. This sorbet is a good way to use peaches so dead-ripe that they cannot be eaten whole or sliced because any small brown soft spots disappear into the tea. The vodka improves the texture of the sorbet, as does the corn syrup. Use tea-flavored vodka if you have it, although plain vodka works fine. Pouring a splash of the sweet tea vodka or bourbon over the soft sorbet makes an excellent slushy for grown-ups.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 1 quart
American Tea Vodka Ice Cream Machine Dessert Southern Frozen Dessert Peach Spirit Summer Chill Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 tablespoon light corn syrup
  • Carbohydrate 16 g(5%)
  • Fat 0 g(0%)
  • Fiber 1 g(3%)
  • Protein 0 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 3 mg(0%)
  • Calories 67

Preparation 1. Purée the peaches in a blender and strain through a fine-mesh sieve into a medium glass or metal bowl, pressing on the solids with a rubber spatula to remove as much liquid as possible. Discard the solids. You should have about 2 cups of purée. Add the tea, sugar, vodka, and corn syrup and stir until the sugar dissolves. Cover and refrigerate until the mixture is very cold (under 40°F), at least 4 hours, then mix well. 2. Churn the sorbet in an ice cream maker according to the manufacturer's instructions. When finished, the sorbet will be thick and soft and can be served as a slushy. To make the sorbet firm enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface of the sorbet, and freeze until firm. From The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes. Copyright © 2011 by Sheri Castle. Photographs © 2011 by Stewart Waller. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Preparation 1. Purée the peaches in a blender and strain through a fine-mesh sieve into a medium glass or metal bowl, pressing on the solids with a rubber spatula to remove as much liquid as possible. Discard the solids. You should have about 2 cups of purée. Add the tea, sugar, vodka, and corn syrup and stir until the sugar dissolves. Cover and refrigerate until the mixture is very cold (under 40°F), at least 4 hours, then mix well. 2. Churn the sorbet in an ice cream maker according to the manufacturer's instructions. When finished, the sorbet will be thick and soft and can be served as a slushy. To make the sorbet firm enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface of the sorbet, and freeze until firm. From The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes. Copyright © 2011 by Sheri Castle. Photographs © 2011 by Stewart Waller. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

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