Peach Melba Sorbet
Make 1 1/2 quarts 
  • 1 cup sparkling cider 
  • 1 cup sugar 
  • 1 cinnamon stick 
  • 3 ripe peaches pureed in a blender or food processor 
  • 1 1/2 cups fresh raspberries or seedless low sugar raspberry preserves 
  • 1 tablespoon lemon or lime juice 
  • Procedure:

    1.In a small saucepan combine cider, sugar, and cinnamon stick. 

    2.Simmer and stir until sugar is dissolved. Bring to a slow boil and cover for 1 minute. Remove lid and continue to boil 4 minutes. 

    3.Remove from heat and cool to room temperature. Add remaining ingredients and refrigerate until well-chilled. 

    4.Remove cinnamon stick, pour into an ice cream maker, and proceed with factory directions for freezing. If you do not have an ice cream maker you can put the mixture into a shallow tray and place into the freezer. Stir every 20 minutes or so until frozen/slushy. 

    Great American Beer Cookbook by Candy Schermerhorn


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