So I couldn’t help myself. There I was. Staring at a brand new ice cream maker and some left over Lillet Blanc from my Strawberries & Ricotta Chantilly recipe. While I had the urge to drink the left over Lillet, Terri and I had the greater urge to make sorbet with it.
If you’ve ever thought about getting an ice cream maker, get the Cuisinart that I got. It’s only $59 and gets rave reviews. It also makes frozen yogurt. If you have a Bed, Bath and Beyond near you – even better. Put one of those 20% OFF coupons to work. You can check it out here.
But anyway, back to making boozey sorbet…
So this recipe couldn’t be more simple because it’s only three ingredients: canned peaches, simple syrup and a sweet-ish white wine (we obviously used Lillet but Riesling or Moscato would be amazing.)
The wine is slightly detectable in the final product, but it’s not an overpowering wine taste. Especially if you use something like Lillet, Riesling or Moscato. Their light, fruity taste will compliment the peaches perfectly and blends in like it was always supposed to be there. Here’s the exact recipe:
Peach White Wine Sorbet
- 1 lb. can of sliced peaches (or two normal sized 8 oz. cans)
- 1/2 cup of Simple Syrup (you can find this in the alcohol mixers section of your grocery)
- 3/4 cup of your white wine of choice
Making the sorbet
- Rinse the heavy syrup off of your canned peaches and put the peaches in the blender
- Add your 1/2 cup of simple syrup and 3/4 cup of white wine
- Blend until everything is mixed to a liquid substance
- Pour the mixture into your pre-frozen ice cream maker with it already turned on and churning.
- You’ll notice the sorbet freezing and thickening within 20-30 minutes.
- Transfer your soft sorbet into a sealed tupperware container and freeze in your freezer for 3-4 hours.