A week ago, I made this rosemary peach sorbet to get rid of a few almost overripe peaches. … And I was thrilled! The rosemary gives the sorbet an additional freshness and adds a summery aroma.
After the photoshooting of the sorbet I could not hold it back anymore! And so the peach sorbet turned out to become my sunday morning breakfast.
Yeeah, well … I know … what a role model … not really the same as a super-healthy-goji-quinoa-avocado breakfast bowl or so …
But sometimes, only sometimes… you are allowed to enjoy such things, aren’t you?
Isn’t this the best part of being a grown-up? Being allowed to eat ice cream for breakfast!?
And also, to my defense: it contains lots of fruits and not sooo much sugar…
To whom the rosemary is too experimental, just leave it out. For me, rosemary is among my favorite herbs and in summer and winter somehow always welcome.
Most other recipes for peach sorbet require blanching (boiling with hot water) and then peeling. In my recipe here, nothing is blanched, boiled or peeled. Not only because it saves a lot of work and dirty dishes, but also because I do not quite understand the meaning of it.
What does it help if you peel the peaches for the sorbet? Is it about the taste?
In my opinion, peeling the peaches does not help with the taste, neither with the appearance. After pureing, the peel is completely crushed anyway.
Or is there someone who disagrees? Then please, let me know, why peeling the peaches may be important (e.g. leave a comment below or on facebook).
Before serving the peach sorbet, get it out of the fridge for about 15 to 30 minutes. For the extra “creaminess”, once again puree with the bar mixer before the peach sorbet is served.