All you need are 4 ingredients, a few tools and some time to make this delicious Roasted and Smoked Peach Sorbet. A brown sugar simple syrup highlights the caramelized notes of the roasted peaches while smoking the peaches gives the sorbet its unique flavor and taste experience.
If you have ever been to Colorado, there is a good chance you've head of Palisade peaches. Palisade, Colorado is a town famously known to grow the most delicious, extra sweet and juicy peaches. Since it's the middle of peach season, that is my inspiration for this Roasted and Smoked Peach Sorbet recipe.
This recipe has simple ingredients to really highlight peaches as the main ingredient. While the smoke/smoking gun gives the sorbet its unique flavor profile.
Ingredients
- Peaches
- Brown sugar, dark
- Water
- Vodka
See recipe card for quantities.
Instructions
- Pre-heat oven to 375 degrees Farnheit.
- In a saucepan, combined the brown sugar and water. Heat over medium-high heat until brought to a simmer. Whisk occasionally until brown sugar is dissolved.
- Cool brown sugar simple syrup to room temperature. Then, place in the fridge until ready to use.
- Slice cleaned and dried peached into quarters, removing and throwing away the pits. Place peaches skin side down onto a sheet pan lined with parchment paper OR a silicone mat. Place peaches into the pre-heated oven for 30-40 minutes until peaches are soft. *If you do NOT have a fine mesh strainer. You will need to use the hot water method to remove the skin before roasting in the oven*
- Put peaches in a high powered blender or food processor. Following the smoking gun's manufacturer's instructions smoke the peaches. (I uses peach wood to smoke my peaches).
- Blend peaches on high speed until completely smooth.
- Place a fine mesh strainer/sieve over a large bowl. Pour peach puree over strainer/sieve and remove any peach skin from the peach puree.
- In the blender, add back in all of the peach puree along with, 2 cups of brown sugar simple syrup and vodka. Blend until smooth and place in the fridge until completely cold (About 4 hours - overnight).
- Follow the instructions included with your ice cream maker and churn sorbet.
- Pour sorbet into your ice cream container and freeze for 4-6 hours to overnight. Scoop and enjoy!
Substitutions
- No brown sugar? Make a plain simple syrup instead with granulated sugar. The proportions and method are the same!
- No vodka? Try bourbon! I use a very small portion of vodka (not for flavor) to make sure our sorbet does not completely freeze.
Equipment
Smoking Gun (I use this one)
Ice Cream Maker (I use this one)
Blender: I used a Vitamix, which is a super high powered blender. With using the vitamix, all the peach peel was blended SO finely that I really didn't need to use a finely mesh sieve. However, I did use a food processor before and it worked for pureeing the peaches BUT you will for sure need a fine mesh sieve* to catch the peach skin OR you can peel the skin prior.
Fine mesh sieve*
Basic equipment: cutting board, chef's knife, baking pan, silicone mat
Storage
After churning sorbet, store your sorbet in an airtight container in the back of the freezer.
Press parchment paper on top of the sorbet and that will help with any freezer burn.
Enjoy sorbet for 1 week to 1 month.
If you plan on making a LOT of homemade ice cream, sorbet and sherbert maybe invest in a reusable ice cream container (like this one).
Top Tips
- Make sure your sorbet base is COLD! Place in the fridge for at least 4 hours - overnight until completely chilled.
- How to remove peach skin? There are 2 ways to do it depending on the tools you have.
- Hot water method: uses a pot of hot water and an ice bath
- Fine mesh sieve: to catch the skin fibers after using a blender or food processor to puree the peaches
- Need help knowing when a peach is ripe? Check out this article from Southern Living.
- Leftover brown sugar simple syrup? Use it in these recipes:
- Brown sugar manhattans or pour a few tablespoons over cake to add moisture and flavor.
Love Peaches? Check out this recipe:
Burrata, Prosciutto, and Peaches Plate: You need only 10 minutes and a handful of ingredients until you have a simply delicious Burrata, Prosciutto & Peaches Plate. This is perfect for sharing with friends and family while you lounge by the pool, on the lake, during a picnic, or having a night in.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Roasted and Smoked Peach Sorbet
Ingredients
- 3.5 pounds peaches, whole (roughly)
- 2 cups brown sugar (packed)
- 2 cups water
- 1 tablespoon vodka
Instructions
- In a saucepan, combined the brown sugar and water. Heat over medium-high heat until brought to a simmer. Whisk occasionally until brown sugar is dissolved.
- Cool brown sugar simple syrup to room temperature. Then, place in the fridge until ready to use.
- Slice cleaned and dried peached into quarters, removing and throwing away the pits. Place peaches skin side down onto a sheet pan lined with parchment paper OR a silicone mat. Place peaches into the pre-heated oven for 30-40 minutes until peaches are soft. *If you do NOT have a fine mesh strainer. You will need to use the hot water method to remove the skin before roasting in the oven*
- Put peaches in a high powered blender or food processor. Following the smoking gun's manufacturer's instructions smoke the peaches. (I uses peach wood to smoke my peaches).
- Blend peaches on high speed until completely smooth.
- Place a fine mesh strainer/sieve over a large bowl. Pour peach puree over strainer/sieve and remove any peach skin from the peach puree.
- In the blender, add back in all of the peach puree along with, 2 cups of brown sugar simple syrup and vodka. Blend until smooth and place in the fridge until completely cold (About 4 hours - overnight).
- Follow the instructions included with your ice cream maker and churn sorbet.
- Pour sorbet into your ice cream container and freeze for 4-6 hours to overnight. Scoop and enjoy!
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