Sorbet · Orchard & Melon · Nº 67
White Peach
Sorbetto alla pesca
White peaches bruise if you look at them wrong, so this sorbet treats them gently: raw, skin on, blended cold. The skin tints the mix a soft blush, no coloring needed.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, glucose powder, and stabilizer together in a bowl.
Warm the water to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C). Stir 30 seconds off the heat, cool fast over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Rinse the peaches, remove the pits, and cut the fruit into chunks. Toss with the lemon juice right away so the flesh stays pale.
Add the peaches, skin on, to the cold syrup and pulse in a countertop blender just until smooth.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
