This week at I Heart Cooking Clubs (IHCC), the theme is "Monthly Featured Chef : Donna Hay".
The weather has been unbearably hot, and the thought of a cold dessert is so tempting. Found the perfect cold dessert from Donna Hay's website that I'm sure my family would love, Peach and Vanilla Sorbet. What better treat than a generous serving of smooth, luscious, sweet delicious sorbet to enjoy on a hot afternoon or anytime of the day!
The weather has been unbearably hot, and the thought of a cold dessert is so tempting. Found the perfect cold dessert from Donna Hay's website that I'm sure my family would love, Peach and Vanilla Sorbet. What better treat than a generous serving of smooth, luscious, sweet delicious sorbet to enjoy on a hot afternoon or anytime of the day!
Donna Hay's, Peach and Vanilla Sorbet uses canned peaches. I did not have any vanilla bean paste, so I have replaced with the seeds of one moist vanilla pod. The peaches, its syrup, vanilla seeds are pureed in a blender till smooth. Word of advice, for a smooth pureed texture, use the blender instead of the food processor. A blender would do a better job for a smoother puree. Add the lemon juice of which I've used about 3 tablespoons, and I have added about 2-3 tbsp of icing sugar as the mixture is really not sweet at all. Pour into a baking tray and freeze for several hours until set. I left mine overnight in the freezer. Cut the frozen sorbet into squares and process in a food processor until smooth. You will see the change from a frozen sorbet to a luscious smooth sorbet. Pour into a container and freeze until set.
The sorbet is easy to scoop, as it is smooth, soft and so yummy! And so easy to make! No excuse not to make this again!
Peach and Vanilla Sorbet
(from donnahay.com)
Makes 1 litre
1 x 1kg can peach slices in syrup
2 teaspoons vanilla bean paste
1/4 cup (60ml) lemon juice
Method
Drain the peach slices, reserving 1-1/2 cups (375ml) of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth. Pour into a 20cm x 30cm metal tin and freeze for 3-4 hours or until set.
Cut sorbet into squares and in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Monthly Featured Chef : Donna Hay
Very juicy, soft and tasty...a perfect summer cooler.
ReplyDeleteHello! but good and nice desserts just looked great ! Compliementi ! A hug Mirta
ReplyDeleteDelicious Joyce ! I love peach sorbet !
ReplyDeleteLovely sorbet... reminds me I need to make sorbet too!
ReplyDeleteIt looks so refreshing. I can't think of a better treat on a hot day.
ReplyDeleteI can see specks of the vanilla. Must be taking this sorbet to another level.
ReplyDeleteThis looks so lovely, Joyce! Peaches are my absolute favorite in the summer when they are ripe and juicy. Love the vanilla seeds running through the sorbet. Yum!
ReplyDeleteIt's nice to have a sorbet recipe that can be made by pantry items. It looks so creamy, cool and refreshing. ;-)
ReplyDeleteSummer is the season for sorbets. Time to get out the ice cream/sorbet maker and use up all the beautiful fruit in season, or frozen, or in cans, whatever. I'm for it.
ReplyDelete