Roasted and Smoked Peach Sorbet

Close up of a scoop of roasted & smoked peach sorbet on a cone sits on top of sorbet in an old loaf pan. Behind the cone are 2 more cones and 2 peach halves. Four whole peaches in a colander to the right. 2 more peach halves are surrounding everything with green leaves.

Roasted and Smoked Peach Sorbet

Enjoy this simple and refreshing Roasted and Smoked Peach Sorbet made with only 4 ingredients! This easy fruit sorbet recipe uses fresh juicy peaches as the main ingredient! It's all you need for this perfect summer dessert!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 35

Cooling/Freezing Time 8

Total Time 8 45

Servings people

Calories 233kcal

Author Mara

Ingredients

3.5 pounds peaches, whole (roughly)
2 cups brown sugar (packed)
2 cups water
1 tablespoon vodka

Instructions

Pre-heat oven to 375 degrees fahrenheit. 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*
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.
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!

Notes

Freezing is Key: Make sure your sorbet base is COLD! Place in the fridge for at least 4 hours - overnight until completely chilled.
A little bit of alcohol goes a long way!: Because alcohol doesn't freeze, just adding a tablespoon to our sorbet base means our sorbet doesn't freeze solid and makes it perfect for scooping.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition