If you’re like me, you buy dozens of them and eat them for breakfast, dessert, and snacks in between. We especially love them in fruit shortcakes, but have been known to grill them and bake them, too. Seems like we can’t get enough of them.
That is until we bring home a bag of ripe peaches and discover that they’re soft and sweet, but a little too dry. Maybe you’d even call them mealy. And what do you do with a mealy peach (or six)? Make some Peach Sorbet!
This sorbet is so simple, you only need 3 ingredients:
5-6 peaches, peeled, pitted, and sliced
1/4 – 1/2 cup fruit juice (I used orange, which technically makes this a fuzzy navel sorbet, doesn’t it?)
sugar to taste (optional)
Put the peaches, juice, and sugar into the blender and puree until smooth. Pour the mixture into a small baking pan and freeze for 3-4 hours.
Allow to soften at room temperature for 5-10 minutes before scooping, then serve with an ice cream scoop and top with fresh berries (I’m partial to raspberries). Makes 3-4 small servings (or 2-3 big ones).
OR, you could also…
…use a melon baller to scoop up sorbet into small balls, then refreeze until your next cocktail party (bridal shower, girls’ night, Wednesday, or other special occasion). Pour your favorite Champagne and add a few of the sorbet balls and a handful of raspberries to each flute for a refreshing fruity cocktail (that really does taste a bit like a fuzzy navel, only better because CHAMPAGNE).
And if you have kids at your special Wednesday celebration, pour them fancy glasses of ginger ale and pop in the sorbet and berries. It’s fizzy and sweet and almost as good. (That’s not true, but they don’t need to know that.)
This is my new favorite way of enjoying peaches that just aren’t juicy enough. I’d love to know what you think! Do you have fun recipes for using up fruit that’s not 100% perfect? Do tell!