Ice Wine Sorbet With White Peaches Food

ICE-WINE SORBET WITH WHITE PEACHES

Steps:

• Heat wine, water, and sugar in a 3-quart saucepan over moderate heat, stirring, until sugar is dissolved, then gently simmer 2 minutes. Transfer to a bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer, at least 4 hours. (Texture will be soft.)
• Serve sorbet with peaches.

FRUIT & WINE SORBET RECIPE BY TASTY

Steps:

• Make the simple syrup by dissolving one cup of sugar into one cup (240 ml) of water.
• Blend strawberries, pineapple, blackberries, raspberries, mango, wine, and simple syrup until well combined (you may have to do this in two batches).
• Pour mixture into a 9×9 inch (23x23 cm) glass pan, cover with plastic wrap, and freeze overnight.
• Scoop and serve with fresh strawberry (optional).
• Enjoy!

WHITE PEACH SORBET

Steps:

• Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
• Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
• Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

BASIC WINE SORBET

Steps:

• Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

PEACH SORBET

Steps:

• Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions.
• Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.

ICE WINE INFUSED PEACHES

Steps:

• In a sauce pan combine water, sugar and ice wine.
• Simmer over low heat and until the sugar has dissolved.
• Cook syrup for 3 additional minutes, take off the heat and set aside until needed.
• In a glass bowl, place peach halves and pour ice wine syrup on top and refrigerate to allow the flavors to mix.
• Serve chilled in a small bowl and garnish with a drizzle of icing sugar.

PEACH AND CHAMPAGNE SORBET

Steps:

• Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
• Peel the peaches; halve them and remove the pits.
• Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
• In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
• Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
• Strain the syrup into the peach puree and blend well.
• Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
• Refrigerate until chilled.
• Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

WHITE PEACH SORBET

Steps:

• Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
• In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM

Steps:

• For nectarine sorbet:
• Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
• Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• For white peach ice cream:
• Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
• Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
• Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.

WHITE PEACH AND BAY LEAF SORBET

Steps:

• Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours, or up to 1 week, before serving.