Regular readers of this blog know that I like to talk about both new foods we try and our long-time favorites. High on Nancy's list of perfect foods are fresh summer peaches. For the past few weeks, they have filled the farmer's markets and Nancy has been bringing home bags and bags of them. We love the squishy sweetness of them and came up with a wonderful dessert of grilled peaches filled with honey-infused goat cheese.
Nancy wasn't done there and has come up with a wonderful peach and ginger sorbet. It is so light, so peachy sweet, and finishes with a fun little zing of ginger. She first made it when we had friends over for lime-marinated steak tacos. It was gone before the night was over so she made a second batch for just the family, it didn't last much longer. This sorbet is definitely an "ahhhh" kind of experience and for only 92 calories with no fat and 1 gram of fiber.
Makes 6 servings
1/2 cup sugar
1/2 cup water
2 cups fresh peaches, very ripe
1/4 cup no sugar added white grape and peach juice
1 tablespoon lemon juice
1/4 teaspoon fresh grated ginger
Combine the sugar, ginger and water in a small pot over medium heat and bring to a boil, stirring occasionally. Reduce heat to low and let simmer 5 minutes. Remove from heat and allow to cool.
While the liquid cools, peel peaches and remove pits. Combine peaches and juices in a blender and blend until smooth.
Combine the peach and sugar mixtures. If you have an ice cream maker, follow manufacturer's directions to process. Freeze in an air-tight container for two hours after processing.
If you don't have an ice cream maker, pour the mixture into a 9X9 baking pan, cover with foil or plastic wrap and freeze until firm, about three hours. Stir regularly during this period to create the sorbet texture.
Deal of the Day: An ice cream maker isn't required for this recipe, but it does make it easier! Amazon has this Cuisinart on sale.