News from Baking for Good

Baking for Good is an online cookie company inspired by the idea of a bake sale. We send cookies nationwide and give 15% of every purchase to a charity you choose.

White Peach Sorbet Few things are better than biting into a sweet, juicy peach. To take advantage of this season’s bounty, try this delicious white peach sorbet with the ripest peaches you can find. Cuisinart ice cream and frozen yogurt makers (like this one) go for as little as $30 these days, so snag one in an end-of-summer sale and enjoy homemade ice cream, yogurt, and sorbet all year long. This recipe is adapted from David Lebovitz via Use Real Butter.  Note: If your peaches aren’t ripe, place them in a brown paper bag for a couple of days and they’ll ripen right up.  Ingredients7-8 medium ripe white peaches3/4 cup sugar1/4 tsp fresh lemon juicezest of one lemon  Directions Peel the peaches: Fill a stock pot with enough water to cover all of the peaches (but don’t put the peaches in just yet!), and bring the water to a rolling boil. Separately, while the water is heating up, fill a big mixing bowl with ice cold water. Once the first pot has come to a boil, drop all of the peaches into the boiling water. Let them cook for 1 minute, then immediately remove them to the ice cold water to “shock” them. One at a time, take out the peaches and you’ll find you can peel the skins right off. Discard the skins. Cut the peaches into medium dice pieces, avoiding the pitt. Place the diced peaches in a medium saucepan with 2/3 cup water and cover. Cook over medium heat, stirring occasionally and checking until they are soft, about ten minutes. Remove the saucepan from the heat and stir in the sugar. Let cool to room temperature, then pour the contents into a blender and purée until smooth. Add the lemon juice and zest, and stir. Chill the mixture completely in your refrigerator, then churn in your ice cream maker til thick and creamy. Transfer to an airtight container and store in the freezer for 1-2 hours before serving.  Makes 1 quart.

White Peach Sorbet

Few things are better than biting into a sweet, juicy peach. To take advantage of this season’s bounty, try this delicious white peach sorbet with the ripest peaches you can find. Cuisinart ice cream and frozen yogurt makers (like this one) go for as little as $30 these days, so snag one in an end-of-summer sale and enjoy homemade ice cream, yogurt, and sorbet all year long. This recipe is adapted from David Lebovitz via Use Real Butter. 

Note: If your peaches aren’t ripe, place them in a brown paper bag for a couple of days and they’ll ripen right up. 

Ingredients
7-8 medium ripe white peaches
3/4 cup sugar
1/4 tsp fresh lemon juice
zest of one lemon 

Directions

Peel the peaches: Fill a stock pot with enough water to cover all of the peaches (but don’t put the peaches in just yet!), and bring the water to a rolling boil. Separately, while the water is heating up, fill a big mixing bowl with ice cold water. Once the first pot has come to a boil, drop all of the peaches into the boiling water. Let them cook for 1 minute, then immediately remove them to the ice cold water to “shock” them. One at a time, take out the peaches and you’ll find you can peel the skins right off. Discard the skins.

Cut the peaches into medium dice pieces, avoiding the pitt. Place the diced peaches in a medium saucepan with 2/3 cup water and cover. Cook over medium heat, stirring occasionally and checking until they are soft, about ten minutes. Remove the saucepan from the heat and stir in the sugar. Let cool to room temperature, then pour the contents into a blender and purée until smooth. Add the lemon juice and zest, and stir. Chill the mixture completely in your refrigerator, then churn in your ice cream maker til thick and creamy. Transfer to an airtight container and store in the freezer for 1-2 hours before serving. 

Makes 1 quart.

Posted on: 08/25/10

Posted in: recipes