Skip to main content
Epicurious
Cookbooks

White Peach and Bay Leaf Sorbet

Recipe information

  • Yield

    Makes 4 cups; serves 8

Ingredients

1 1/4 pounds white peaches (about 3 1/2 peaches), quartered and pitted
2 tablespoons fresh lemon juice
2 cups Herb Syrup with bay leaves (recipe follows)

Herb Syrup

1 1/4 cups sugar
2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass
(makes 2 cups)

Preparation

  1. Step 1

    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.

    Step 2

    Pour the mixture through a fine sieve into another large bowl; discard the solids. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container; freeze until firm, about 4 hours.

  2. Herb Syrup

    Step 3

    Stir together the sugar and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using, pour through a fine sieve into a bowl; discard the herbs.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSorbetFrozen DessertDessertItalianEuropeanPeachStone FruitFruitLemonCitrusTarragonHerbs & SpicesMintLemon VerbenaLemongrassDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasy5 Ingredients or FewerNo-CookIce Cream MachineFood ProcessorSummerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.