Recipe: White Peach/Jasmine Sorbet (Daniel Patterson)

(chef’s notes) The floral notes of the white peaches and jasmine work in concert as if they were made for each other. The jasmine flavor in the base should seem a bit strong, and the base fairly sweet, as the freezing process dulls both flavor and aroma. You can serve the sorbet by itself, or on a bed of white peaches seasoned with sugar.

Serves eight

3 pounds peeled and sliced ripe white peaches (about 12 peaches)

¼ cup lemon juice

1 recipe Jasmine syrup

In a blender puree all of the ingredients together. Add more lemon juice or sugar if you feel it needs it – keep in mind that the sorbet will taste a little less sweet once it is frozen. Pass the mixture through a fine mesh sieve and freeze in your sorbet machine according to the manufacturer’s directions.

Jasmine syrup:

2 tablespoons jasmine pearls (from good tea shop like TeaTime in Palo Alto)

3 cups water

1 cup sugar

Dissolve the sugar into the water and heat to a boil. Add the jasmine pearls and remove from the heat. Let stand for ten minutes and then strain through a fine mesh sieve.


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