This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
5 peaches (or 3 cups fresh peach puree)
¼ cup honey
1/3 cup lemon juice (juice of 3 to 4 lemons)
1/8 tsp. kosher salt
1 tsp. peach kernel tincture (recipe here) or almond extract
3 Tbsp. reserved peach pit tincture steeping liquid (recipe here) or water
3 Tbsp. bourbon
PREPARATION
? Pit and quarter the peaches; reserve the pits. Place the peach flesh in the bowl of a food processor and purée.
? If using an ice cream maker, pour the purée, honey, lemon juice, salt, tincture and peach pit water into the machine and freeze according to the manufacturer’s instructions.
? If not using an ice cream maker, pour the puree, honey, lemon juice, salt, tincture and peach pit steeping liquid into an 8-by-8-inch casserole dish and freeze 1 hour. Use a fork to stir the purée until the texture is uniform. Return the sorbet to the freezer. Continue to stir every hour for 4 to 5 hours, until the sorbet is set.
? Before serving, add the bourbon and mix well. Serve atop Cherry Stone Soup (recipe here) and garnish with Mahlab Tart Cookies (recipe here).
This article appears in Readers’ Choice 2014.