Do you remember growing seasons that hit us leisurely, allowing us to gorge on strawberries and get completely sick of them before cherries hit? Then we ate cherries until our mouths and fingers were deep purple and blueberries came along. Next came raspberries and we had time to get our fill before the peaches, plums, and nectarines hit the markets.
What the heck happened this year?
Strawberries were barely out before they disappeared, I only saw one week of sour cherries, and now it is blueberry-raspberry-plum-peach-nectarine season. I'm assuming that the exceptionally warm spring and summer has gotten us into this predicament.
Or maybe it's old age, it's just me, and time is flying by.
Either way, I'm having trouble keeping up.
As always, though, I was ecstatic to see the first peaches appear at the farmers' market. We will eat lots of them with the juice running down our hands and chins, and we will make pies, and maybe this year I will can some for the winter (suggestions welcome!).
For now, though, we are loving this sorbet because it just tastes like pure peach. A very cold, perfectly ripe, refreshing peach. I plan to stock the freezer with this one.
2009: Purple Raspberry Sauce
2010: Apricot-Blueberry Upside Down Cake
2011: Blueberry Birthday Pie
White Peach Sorbet
I used mostly white peaches for this sorbet because their perfume-y, delicate flavor shines in this pure concoction. But yellow peaches would do just fine.
If I am making the sorbet on the day I am buying the peaches, I ask for seconds at the market because they will be very ripe. If you do this, buy a few extra because you will likely need to pare off some bruised or brown spots.
Adapted from David Lebovitz's The Perfect Scoop
Makes about 1 quart
10 minutes preparation time
20 minutes cooking time, plus a few hours to cool and freeze the sorbet
6 very ripe peaches, preferably white peaches
1/2 cup water
3/4 cup granulated sugar
1 teaspoon rum
1 tablespoon lime juice
Wash the peaches and trim off any bruised spots. Cut them into chunks with the skins still on.
Add the peaches to a small saucepan and stir in the sugar until the peaches are well-coated. Add the water, cover, and bring to a simmer over medium heat. Stirring occasionally, cook the peaches until they are very soft and the sugar has dissolved, about 10 minutes.
Remove the pot from the heat and set it aside to cool. After it has cooled to room temperature, pour the peach mixture into a blender, add the rum and lime juice, and blend until smooth.
Pour the mixture into an ice cream maker and follow the instructions. Freeze the sorbet until ready to serve.