We’re keeping our meals fairly simple and I know after a couple of days of hiking and biking in the summer heat I’ll be craving this creamy roasted peach sorbet. This recipe is really simple and so refreshing. I roasted the peaches with some brown sugar and vanilla to add richness then threw in some lemon juice and honey to brighten things up and add a floral note. This sorbet sings of summer and is super luscious. I can’t wait for you to try it. Stay cool and enjoy!
Roasted Peach Sorbet
Makes 1 pint
4 yellow peaches, halved and pitted
2 vanilla beans
¼ cup brown sugar or coconut sugar
pinch of salt
1 teaspoon freshly squeezed lemon juice
1 tablespoon raw honey
Preheat the oven to 400 degrees. Line a baking sheet with parchment and set aside. Slice the vanilla beans in half lengthwise and using the dull side of a paring knife, scrape the seeds from the pod. Place the vanilla bean seeds, brown sugar and salt in a medium bowl. Using your fingers rub the vanilla bean seeds into the sugar until evenly distributed and fragrant. Add the vanilla bean pods and the peaches and gently toss until the peaches are coated. Spread the peaches on the prepared baking sheet and sprinkle any left behind sugar and the vanilla bean pods on top. Roast for 15-20 minutes, until the sugar begins to caramelize and the peaches are soft. Discard the vanilla bean pods. Transfer the roasted peaches and any left behind caramelized sugar to a blender. Add the lemon juice and honey and puree until smooth. Strain the mixture into a bowl through a fine mesh sieve to remove any pieces of peach skin. Chill the mixture for 30 minutes. Transfer to the bowl of an ice cream maker and churn according to your ice cream maker’s instructions. Serve right away with sliced peaches and currants or transfer to an airtight container and freeze until solid enough to scoop.