Peaches are still abounding at my house and since they are my husband's very favorite fruit, they've been the star of the show around here lately. This peach sorbet came together quickly the other night and was a perfectly refreshing dessert- marrying the flavors of fall and the coolness of ice cream- just right for an Arizona autumn (of what, 100 degrees?)
I served it up with some snickerdoodles and the cinnamon went along just right. I'll post that recipe soon- they are my brother's favorite cookies and he'll be home in just a couple of weeks. I'm sure he'll want some after all this time. He's been serving a mission in Greece for our Church for the last two years and we'll be picking him up next week. I'm scrambling to get everything ready and hope to have my Dorie and Barefoot posts scheduled. But while we're hustling getting ready for our trip, I especially appreciate a quick and refreshing dessert... and using the ice cream maker one last time before the season is truly over. Enjoy!
Fresh Peach Sorbet
Adapted from The Perfect Scoop by David Lebovitz
6-8 Fresh, Ripe Peaches (about 2 pounds)
2/3 Cup Sugar
2/3 Cup Water
4 Teaspoons Fresh Lemon Juice
Pinch of Salt
Slice, peel, and pit the peaches. Combine all ingredients in a blender and pulse until smooth. Taste, then add more lemon juice of sugar if desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Serve immediately or allow to harden in the freezer for a few hours. Before scooping, allow to soften a couple of minutes.