Food recipes
Peach Iced Tea Sorbet
Peach Iced Tea Sorbet Ingredients: peaches, yellow, raw peaches, yellow, raw sugars, granulated alcoholic beverage, distilled, vodka, 80 proof syrups, corn, light Directions: 1. Puree the peaches in a blender and stra...
Peach Iced Tea Sorbet
Ingredients:
peaches, yellow, raw
peaches, yellow, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
syrups, corn, light
Directions:
1.
Puree the peaches in a blender and strain through a fine-mesh sieve into a medium glass or metal bowl, pressing on the solids with a rubber spatula to remove as much liquid as possible.
Discard the solids.
You should have about 2 cups of puree.
Add the tea, sugar, vodka, and corn syrup and stir until the sugar dissolves.
Cover and refrigerate until the mixture is very cold (under 40F), at least 4 hours, then mix well.
2.
Churn the sorbet in an ice cream maker according to the manufacturer's instructions.
When finished, the sorbet will be thick and soft and can be served as a slushy.
To make the sorbet firm enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface of the sorbet, and freeze until firm.
Ingredients:
peaches, yellow, raw
peaches, yellow, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
syrups, corn, light
Directions:
1.
Puree the peaches in a blender and strain through a fine-mesh sieve into a medium glass or metal bowl, pressing on the solids with a rubber spatula to remove as much liquid as possible.
Discard the solids.
You should have about 2 cups of puree.
Add the tea, sugar, vodka, and corn syrup and stir until the sugar dissolves.
Cover and refrigerate until the mixture is very cold (under 40F), at least 4 hours, then mix well.
2.
Churn the sorbet in an ice cream maker according to the manufacturer's instructions.
When finished, the sorbet will be thick and soft and can be served as a slushy.
To make the sorbet firm enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface of the sorbet, and freeze until firm.