Peach Sorbet

Shopping List

• 1/2 cup sugar
• 1/2 cup water
• 6 cups peaches, peeled, sliced and cut into chunks 2 tbsp lemon juice
• 1 tbsp vanilla bean paste
• 1 pinch kosher salt
• Unicoi Preserves Salted Caramel Peach Spread
• Cookies from Ingles bakery

Instructions

• Make a simple syrup by heating 1/2 cup of water and stirring in 1/2 cup sugar until dissolved. Refrigerate until cold.
• Line baking sheet with parchment paper or a non-stick silicone mat, place peach chunks in a single layer on a baking sheet and flash freeze until firm, about 15-20 minutes.
• Put frozen peaches in a food processor with chopping blade, pulse to break down, then add simple syrup, lemon juice, vanilla and a pinch of kosher salt.
• Process until smooth and creamy.
• Serve as soft serve or pour peach sorbet into a loaf pan, cover and freeze for an hour.
• To serve: Scoop sorbet into a bowl, top with Unicoi Preserves Salted Caramel Peach Spread and serve with cookies from Ingles Bakery.