Peach Iced Tea Sorbet

Photography by Lauren Allen

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About 1 quart sorbet; 2 quarts of sweet tea

    Peach Iced Tea Sorbet
  • 2 cups peeled, pitted, and chopped peaches
  • 1/2 cup sugar
  • 2 cups sweet tea (recipe follows)
  • 1 tablespoon vodka, preferably sweet tea vodka
  • 1 tablespoon light corn syrup
  • Chopped fresh peaches for garnish (optional)
  • Classic Sweet Tea
  • 12 regular-size tea bags
  • 1/8 teaspoon baking soda
  • 4 cups filtered or bottled water
  • 1 1/4 cups simple syrup (recipe follows)
  • 4 cups ice cubes
  • Simple Syrup
  • 1 cup water
  • 1 cup unbleached granulated sugar
Peach Iced Tea Sorbet
  1. Place peaches in the bowl of a food processor. Pour in sugar and let stand for 10 minutes or until peaches begin to release their juice. Process until smooth.
  2. Pour into a bowl and stir in tea, vodka, and corn syrup. Cover and refrigerate until well-chilled (under 40 degrees), at least 4 hours.
  3. Churn sorbet in an ice cream freezer according to manufacturer’s instructions. When finished, sorbet will be thick and soft, like a milkshake.
  4. To make sorbet firm enough to scoop, transfer it to an airtight container, press plastic wrap directly on surface of sorbet, and freeze until firm.
  5. Garnish each serving with fresh peaches (optional).
Classic Sweet Tea
  1. Place tea bags and baking soda in a large heatproof glass pitcher or jar.
  2. Bring water to rolling boil in a saucepan or kettle and pour into the pitcher, making sure tea bags are submerged. Cover and let stand, without stirring, for 7 minutes. Lift out tea bags and let excess drip into the pitcher, but do not squeeze.
  3. Stir in simple syrup. Add ice and stir until melted. Cover and refrigerate until deeply chilled. Serve over additional ice, if desired.
Simple Syrup

White sugar is traditional, but the slightly more robust flavor of unbleached sugar is a great match for black tea.

  1. Stir together water and sugar in a small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves.
  2. Remove from heat and let stand until cool.
  3. Cover and refrigerate for up to 1 month.
  • Recipe from Sheri Castle

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