Peach lambic sorbet from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 87) by Jeni Britton Bauer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chamomile Chardonnay ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on July 29, 2019

    Update: this time I went into a craft beer store and asked for a sour lambic beer (which is apparently every kind of lambic beer except the one I bought previously to make the peach lambic sorbet). I used around 1.75 lbs pluots (dapple dandy, maybe) to get 2.5 cups of fruit puree, and this turned out to be perfect. Not too sweet, and the texture was still excellent. I added the beer right before churning.

  • dinnermints on June 24, 2019

    I think one mistake I made with this recipe was to use peach lambic beer (which tasted like soda) instead of a sour lambic beer - and so this sorbet ended up being way, way too sweet. The other is perhaps a recipe flaw. She calls for a pound of stone fruit, but this seemed like not nearly enough (the recipe is supposed to make a "generous quart," but barely made 27 ounces). A measurement of the pureed fruit would've been more helpful. Next time I'd shoot for two cups of pureed fruit and a sourer lambic.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Leite's Culinaria

    Go ahead. Try and stop at one spoonful of this cool, creamy, ever so slightly intoxicating concoction. We dare you. (Hiccup.)

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.