It’s early morning and the heat index is up.
Up to what feels like 150 gazzilion degrees…
My Hubs and I had a quick coffee on the patio – our morning tradition. We could feel the heat coming and for some reason I made hot coffee today, instead of the ice version. Won’t happen again, Sweetie! Till tomorrow, probably…
After baking cookies for CCC Monday, I knew I had to stay away from the oven… So frozen dessert it is.
Sorbet to be exact. Easy to whip up and perfect to fight the heat!
Oh, did I mention it’s made with peaches? I love peaches… When I crave a juicy fruit, it’s always peaches. My chocolate stash becomes envious, because I exclaim: “best thing ever!” and actually enjoy the juice dripping down my hands.
I got all giddy when I saw mounds of them in our local store. My mind was full of ideas! Clafoutis, jam, cupcakes, cake, bars!! Oh my! But hold your horses – the oven is off limits…
So, to enjoy the flavor of fresh and juicy peaches, sorbet seemed the best choice.You get the fruit and cool down with icy treat. Win win!
Note: If your peaches are hard, simply place them in a paper bag and let sit on the counter for a day or two. It will speed up the ripening process.
2 peaches, soft to the touch, washed, skin peeled, pitted, cut into chunks
splash or two of milk ( about 2 – 3 Tbsp )
1/4 c sugar
1/4 c water
Place peach chunks on a parchment paper lined plate and freeze until firm.
Place frozen peaches in blender and mix until smooth. Adding milk will help to blend them.
In a small measuring cup mix together water and sugar until sugar dissolves.
Add to peaches and mix until well blended.
Pour into a 8″ square baking dish and freeze until firm but scoopable, about 1 hour. If the sorbet is too hard to scoop, let sit on the counter for 15 – 20 minutes.
source: adapted from Martha Stewart Living Magazine July 2010
What is your favorite stone fruit?