White Peach and Bay Leaf Sorbet

lychee and lemongrass sorbet
Photo: Gentl and Hyers
4 cups

Typicallyused dried in savory stews, a bay leaf is a surprising, aromatic companion -- and adornment -- for white-peach sorbet.


  • 1 ¼ pounds white peaches (about 3 ½ peaches), quartered and pitted

  • 2 tablespoons fresh lemon juice

  • 2 cups Herb Syrup (made with bay leaves)


  1. Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.

  2. Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours, or up to 1 week, before serving.

Related Articles