This is from the post: Chill Out. It is a variation on Susan H.’s nectarine version of the original which I adapted…it is truly awesome! Thanks, Susan!
(A variation on the Weight Watchers Buttermilk-Basil Sorbet Recipe)
1 cup sugar, granulated, divided into 2/3 and 1/3 (I use cane sugar)
2/3 cup water
4-5 small peaches or nectarines, washed, peeled pitted and sliced
4 cups buttermilk
3 Tablespoons fresh lemon juice
2 teaspoons lemon zest finely minced
1 ounce Bourbon
To make sugar syrup, combine 2/3 cup sugar with the 2/3 cup water in a small saucepan; bring to a boil for 1 minute or until the sugar has dissolved and the liquid is clear. Set aside to cool.
In a large bowl, combine the remaining 1/3 cup sugar with the buttermilk, lemon zest and lemon juice, and the Bourbon, and stir until the sugar dissolves.
Place the peaches or nectarines and the cooled sugar syrup into a food processor or blender fitted with a steel blade, and process until the fruit and the syrup are well combined. Pour into the buttermilk mixture, stirring to combine all ingredients well. Cover with plastic wrap and chill for 2-3 hours. Run the sorbet mixture through an ice cream maker according to the package directions. Place the soft sorbet into freezer-proof containers and freeze to hard scoop before serving. This will get harder as time goes on, but you can set your container out to thaw slightly before serving. Yields 1/2 cup per serving.
To make this recipe without an ice cream maker, pour the mixture into a metal tray and place it in the freezer. When the mixture starts to freeze, rake a fork through it several times to break up the ice crystals. Repeat this process about 4 or 5 times over the course of three hours.
You can also pour the mixture into ice pop molds.
*Depending on the size of your peaches, this may make more than your ice cream freezer can hold. Have an extra container or pop mold handy in which to pour the excess base and you can have pops and sorbet!