It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.
Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)
- 1 pint strawberries, organic if possible
- 2 medium peaches, organic if possible
- 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
- 3/4 cup peach nectar
Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.
Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.
When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.
Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.
Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.
I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.
Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)
- 1 pint strawberries, organic if possible
- 2 medium peaches, organic if possible
- 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
- 3/4 cup peach nectar
Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.
Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best.
When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency.
Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.
Serve with a strawberry slice or mint leaf for garnish.
