“I made strawberry sorbet from Eric’s book,” Hubs said to me over a long distance phone call last summer. It was steaming hot in my little dorm room that night, and nothing sounded better than cold sorbet. “I’ll make it for you when you get home! It’s really, really good.”
It is exceptionally good. And easy. After a trip to the market earlier this summer yielded more strawberries than any two people could eat, we found ourselves with a giant bag of frozen berries. I envisioned a crisp or pie, a treat for when local strawberries were a distant memory. Hubs had other plans.
Half-way through a movie a couple of nights later, Hubs pressed pause and wandered into the kitchen. “What are you making?” Inquiring minds wanted to know. “You’ll see…” came the cheeky response. A few minutes later Hubs returned, with two bowls of ice-y smooth amazingness. Homemade strawberry sorbet. Heavenly.
We started to talk about all the other fruits we could make this with, anticipating all of the fresh fruits and berries still to come. The one that stuck though, that couldn’t come fast enough, was peaches.
So when we walked past the corner grocer (the competitor, this time… oh the guilt!!) and saw they had super ripe local peaches, the plan was already in place.
Before getting down to sorbet business, we indulged in a couple fresh peaches. Sweet, juicy. Best eaten over the sink for easy clean up.
Really. This is so easy. Blanch the peaches. Let them cool. Slide the skin off. Slice into segments. Lay on a parchment lined baking sheet. Freeze. Remove 3 cups, let thaw slightly, for about 10 minutes. Blend in food processor with the other ingredients. Taste as you go and adjust accordingly. Substitute brown rice syrup if you like. It’s also delicious unsweetened. A little tart. Refreshing. Let me know what you think!!